Junior Sous Chef: Kitchen Leadership & Production

Le Méridien Hotels & Resorts; Putrajaya; Vor Ort; MYR 60.000 - 90.000; Vollzeit

Zusammenfassung

Le Méridien Hotels & Resorts in Sepang, Malaysia, seeks an entry level management professional to lead daily kitchen operations, assist in food production, purchasing, and sanitation, and help maintain the department budget while ensuring guest and employee satisfaction.

You will supervise cooks, coordinate with Restaurant and Banquet teams, uphold culinary standards, train staff, and contribute to menu development and service excellence.

Qualifikationen

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Aufgaben

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Assists in determining how food should be presented and creates decorative food displays.

Ausbildung

High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Jobbeschreibung

Le Méridien Hotels & Resorts in Sepang, Malaysia, seeks an entry level management professional to lead daily kitchen operations, assist in food production, purchasing, and sanitation, and help maintain the department budget while ensuring guest and employee satisfaction.

You will supervise cooks, coordinate with Restaurant and Banquet teams, uphold culinary standards, train staff, and contribute to menu development and service excellence.