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Executive Sous Chef

Accor
Kuala Lumpur, KUL
32 days ago: Accor

Job Description

Skills

Level of Education
Secondary professional education
Areas of study
Cooking
Professional experiences
3 to 5 years
Languages essential
English

Essential and optional requirements

Candidate must possess at least a Diploma/Professional Certificate in Hospitality/Culinary/Hotel Management or equivalent.
Required language(s): English and Bahasa Malaysia
At least 3 Year(s) of working experience in the related field/as Executive Sous Chef in a large 5 star international hotel is required for this position.
Required Skill(s): Strong Organizational, Leadership, Motivator, Team Builder, Creativity
Preferably Senior Manager specialized in Hotel Management/Kitchen or equivalent.

  • Access
  • Excel
  • Power Point
  • Word
  • Micros

Key tasks

- To set up SOP and policies with the Executive Chef and ensure the efficient implementation of these policies and procedures.
- Assist in the procurement of Kitchen equipment’s and utensils giving specifications qualities and quantity descriptions.
- Works closely with Executive Chef on menu planning, recipes and food presentation.
- To control food costs and wastage.
- Work with Receiving Officer to maintain the quantity and quality of goods received.
- Prepares daily market lists. Checks market lists of Banquet division and other kitchen.
- To assist Executive Chef on selecting suppliers.
- Continuously plan creative and unique menu items to appeal to the target market.
- Tastes food to ensure high quality and recipes specification and ensure consistency in quality and tasks.
- Supervises all cooking operations including methods, portion control and presentation.
- Ensure attractive presentation of all food dishes.
- Supervises food preparation, schedules all employees in Kitchen Department and maintains adequate staffing levels.
- Develops and trains Chefs, delegate responsibility, maximizes productivity while minimizing labour cost.
- Work together with Human Resource Department, responsible for hiring and selecting talented candidates.
- Close corporation and communication with all employees, encourage team building environment.
- Assists the Executive Chef in developing annual operating budgets.
- Heads weekly and monthly Food & Beverage/Kitchen meetings and conducts meetings, with Sous Chef/Chef de Parties and entire Kitchen staff frequently to discuss problems, changes upcoming business, specials etc.
- Responsible for ensuring peak levels of performance by all kitchen personnel.
- Assists all Chefs during peak periods or whenever they may be in need of assistance.
- Responsible for maintaining proper and hygiene standards for employee meals during specified times seven days a week.
- Responsible for meeting budgeted food and labour costs and “other expenses" costs.
- Review manning daily to minimize overtime.
- Responsible for month end inventories of Kitchen equipment’s, utensils and stocks.
- Supervises general cleaning of the kitchen and cold rooms daily.
- Ensure proper care of all cooking equipment’s, issues work order sheet if necessary.
- Any other duties as may be assigned by the Management from time to time.

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity, and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.


Skills Level of Education Secondary professional education Areas of study Cooking Professional experiences 3 to 5 years Languages essential English Essential and optional requirements Candidate must possess at least a Diploma/Professional Certificate in Hospitality/Culinary/Hotel Management or equivalent.Required language(s): English and Bahasa MalaysiaAt least 3 Year(s) of working experience in the related field/as Executive Sous Chef in a large 5 star international hotel is required for this position.Required Skill(s): Strong Organizational, Leadership, Motivator, Team Builder, CreativityPreferably Senior Manager specialized in Hotel Management/Kitchen or equivalent. Access Excel Power Point Word Micros Key tasks - To set up SOP and policies with the Executive...