JUNIOR SOUS CHEF | AKADEMI DALAM INDUSTRI

Jawatan kosong ini akan dilaksanakan dibawah program Diploma Professional Malaysia.

Assist the Sous Chef and Executive Chef in daily kitchen operations and food preparation.
Supervise and support kitchen staff in assigned sections (e.g., hot kitchen, cold kitchen, pastry).
Ensure all dishes are prepared and presented according to recipes and quality standards.
Maintain hygiene, cleanliness, and safety standards in all kitchen areas.
Monitor inventory levels and assist in ordering and stock rotation.
Train and mentor junior kitchen staff, ensuring consistency in performance.
Take charge of the kitchen in the absence of the Sous Chef or Executive Chef.
Ensure proper storage, labeling, and handling of food items.
Assist in developing new menu items, specials, and banquet dishes.
Coordinate with other departments (e.g., stewarding, F&B service) for smooth operations.
Monitor food waste and suggest improvements for better efficiency and cost control.
Support compliance with food safety and HACCP regulations.
Contribute to a positive kitchen environment, promoting teamwork and high morale.