SOUS CHEF

GAYA CENTRE HOTEL; West Coast Division; On-site; MYR 60,000 - 90,000; Full time

Job summary

GAYA CENTRE HOTEL in Sabah is seeking a proactive Kitchen Manager to lead our culinary team. You will train, supervise, and schedule kitchen staff, manage costs, and ensure consistent quality in every dish served to guests.

Responsibilities include maintaining hygiene and safety standards, developing menus, monitoring stock levels, reporting on kitchen performance, and driving cost control initiatives while delivering exceptional guest experiences.

Responsibilities

• Training, counseling, scheduling and managing kitchen personnel
• supervising and coordinating all related culinary activities
• Estimate food consumption and requisition of food as well as ensuring that all costs are kept within budget; controlling food waste
• Trains, develops, motivates and manage Kitchen staff on a regular basis
• Maintaining, enhancing and/or developing menus and recipes; establishing presentation techniques and ensuring that such are maintained throughout the kitchen to guarantee consistency in delivery to guests
• Maintaining quality of food served in the restaurant; ensuring proper maintenance and operation of all kitchen equipment as well as promoting satisfactory Kitchen hygiene and safety
• Reporting monthly Kitchen reports
• Suggesting new ideas on issues such as but not limited to new operation procedures, hygiene, cost control, storage method and new menu items
• To ensure that the necessary stocks are on hand at the right quality and quantity
• To ensure that the Kitchen is run and maintained hygienically, efficiently and safely
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity
• Investigate and respond to complaints
• To ensure the proper image is being maintained by all team members with respect to grooming, uniform standards and personal hygiene
• Acts as replacement staff for any kitchen position if and when short-staffed and/or circumstance dictates
• Attends and participates in metings
• Any other duties and responsibilities as may be assigned from time to time by the Management.

Job description

• Your duties may include but is not limited to training, counseling, schedulingand managing kitchen personnel,supervising and coordinating all related culinary activities.
• Estimate food consumption and requisition of food as well as ensuring that all costs are kept within budget; controlling food waste.
• Trains, develops, motivates and manage Kitchen staff on a regular basis.
• Maintaining, enhancing and/or developing menus and recipes; establishing presentation techniques and ensuring that such are maintained throughout the kitchen to guarantee consistency in delivery to guests.
• Maintaining quality of food served in the restaurant; ensuring proper maintenance and operation of all kitchen equipment as well as promoting satisfactory Kitchen hygiene and safety.
• Reporting monthly Kitchen reports.
• Suggesting new ideas on issues such as but not limited to new operation procedures, hygiene, cost control, storage method and new menu items.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• Investigate and respond to complaints.
• To ensure the proper image is being maintained by all team members with respect to grooming, uniform standards and personal hygiene.
• Acts as replacement staff for any kitchen position if and when short-staffed and/or circumstance dictates.
• Attends and participates in metings.
• Any other duties and responsibilities as may be assigned from time to time by the Management.