Executive Sous Chef

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Job Description

To assist Executive Chef to implement and maintain the kitchen and stewarding policy and ensure its proper, efficient and profitable functioning through an effective management system to defined and recognized standards.

The Executive Sous Chef reports to the Executive Chef and is responsible for ensuring the implementation and maintenance of the company’s Hygiene and food quality policies especially with regard to the continual improvement process.

Responsibilities

1. Plans with the chef de cuisine on manning and food delivery during events.
2. Plans with the chef de cuisine on food cost and purchases on market list.
3. Plans with the chef de cuisine on conducting training for all team members.
4. Plans with the chef de cuisine on controls regarding wastages, labor cost, food production, menus, layout during events, and food flows.
5. Plans for weekly meetings with the chef de cuisine and the team.
6. Plans for weekly walkabouts with the chef de cuisine, hygiene manager, and chief steward.
7. Plans with the chef de cuisine on international and domestic competition participation.
8. Plans with executive chef and liaises with chef de cuisine on potential candidates for overseas exposure.
9. Plans on conducting training for chef de cuisine and section chefs on latest menus and proposal techniques.
10. Plans closely with executive chef and chef de cuisine on the smooth running of kitchen operations.
11. Plans on attending the 2 weeks forecast operation meeting.
12. Plans for menus as per the requirements of the sales team and client.
13. Plans with executive chef and chef de cuisine to assume responsibility in his absence.
14. Plans on achieving departmental objectives and targets.
15. Plans the day to day management of BMS risks relevant to the department’s activities and the achievement of BMS objectives and targets.
16. Ensure proper manning and timely food delivery during events with the assistance of the chef de cuisine.
17. Ensure purchases on market list are appropriate in accordance with the events to sustain proper food cost with the assistance of the chef de cuisine.
18. Ensure training is being conducted as scheduled for all team members with the assistance of the chef de cuisine.
19. Ensure proper controls regarding wastages, labor cost, food production, menus, layout during events, and food flows with the assistance of the chef de cuisine and the team.
20. Conduct weekly meetings with chef de cuisine and the team.
21. Carry out weekly walkabouts with the chef de cuisine, hygiene manager, and chief steward.
22. Select candidates for overseas exposure after securing approval from executive chef.
23. Conduct training for chef de cuisine and section chefs on latest menus and proposal techniques.
24. Carry out the smooth running of kitchen operations with the assistance of the chef de cuisine and the team.
25. Attend the 2 weeks forecast operation meeting.
26. Create menus as per the requirements of the sales team and client.
27. Stand in for executive chef in his absence.
28. Implements steps and standards with the assistance of the chef de cuisine and team members on achieving departmental objectives and targets.
29. Manage the day to day function activities, including the operational budget, management of BMS risks relevant to the function’s activities and the achievement of its BMS objectives and targets.
30. Maintain high culinary standards and introduce creative food concepts aligned with brand identity.
31. Assist the Executive Chef, Hygiene Manager, and Sous Chefs on any task that may arise from time to time depending on the nature and importance of the assignment.

Selection Criteria

1. Excellent in all fields of large food operations.
2. Ability to communicate in writing and verbally with staff and customers and possess a high level of computer literacy.
3. Experience in the implementation of a recognised quality or food safety or environmental or SHE management system and/or environmental or SHE plans.
4. Must have been a Senior Chef before or at least 5 years as Sous Chef or similar position in first-class hotel.
5. Should have at least 15 years working experience in first-class hotels.
6. Must be a good all-rounder.
7. Preferably holds a Certified Cooks Diploma.

How do your skills match this job?

Your application will include the following questions:

• What's your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as an Executive Sous Chef?

The Kuala Lumpur Convention Centre is a world-class facility designed to host International and regional conventions, trade shows, public exhibitions, and entertainment events as well as other functions. The convention centre is strategically located within the heart of Kuala Lumpur. Convex Malaysia Sdn Bhd, as operator of the Kuala Lumpur Convention Centre (a subsidiary of KLCC (Holdings) Sdn Bhd) is seeking dynamic, committed, and success-driven individuals to join their team.