Junior Sous Chef - Team Member Restaurant (Pre-Opening) - Conrad Kuala Lumpur
Job description
Responsibilities
As the Junior Sous Chef, you will be responsible for overseeing the daily operation of the Team Member Restaurant and ensuring that all food is prepared and served to the highest standards of quality, hygiene, consistency, and efficiency.
Plan, prepare, and supervise the production of high-quality meals for team members according to daily menus, occupancy, staffing levels, and operational requirements.
Ensure food production is carried out efficiently and in a timely manner to meet scheduled cafeteria meal periods.
Work seamlessly with standardized recipes, production guidelines, portion controls, and established food quality standards.
Assist the Executive Chef and Executive Sous Chef in planning balanced, nutritious, varied, and cost-effective employee meal menus.
Prepare daily menus and ensure appropriate variety, including suitable options for different dietary, cultural, and religious requirements where applicable.
Monitor food quality, taste, presentation, temperature, and portion sizes before food is released for service.
Ensure all food is prepared, stored, transported, and served in accordance with HACCP, food safety, sanitation, and hotel standards.
Monitor and maintain proper food temperatures during preparation, holding, and service.
Ensure proper labeling, dating, storage, rotation, and handling of all food products using appropriate FIFO practices.
Be aware of the risks of food contamination and take immediate corrective action where necessary.
Control and supervise kitchen stations assigned to the Employee Cafeteria, ensuring smooth workflow and effective communication among team members.
Coordinate, organize, and participate in all food production activities relating to the Employee Cafeteria.
Work closely with the Executive Sous Chef in determining the quantity of food and ingredients required for daily employee meals based on occupancy, staffing levels, forecasts, and consumption patterns.
Monitor food consumption and adjust production quantities accordingly to minimize shortages and unnecessary leftovers.
Exercise maximum control over food wastage and ensure economical use of ingredients to achieve optimum profitability.
Assist with purchasing, receiving, and controlling food items required for cafeteria production.
Check the quality and quantity of ingredients received and report any discrepancies or quality concerns.
Maintain appropriate stock levels and assist with regular inventory taking.
Monitor food costs and production costs and implement measures to control expenses without compromising food quality or employee satisfaction.
Ensure recipes, portion sizes, production quantities, and costings are established, followed, and updated when required.
Check that all food prepared by team members meets the required standards and make necessary adjustments.
Ensure appropriate use and maintenance of all kitchen equipment, utensils, tools, and machinery.
Report equipment faults or maintenance requirements to the Executive Sous Chef and prepare the necessary work orders for the Engineering department.
Work closely with the Stewarding department to maintain high standards of cleanliness, hygiene, sanitation, and proper handling of kitchen equipment and utensils.
Monitor breakages, losses, and misuse of equipment and take appropriate corrective action.
Maintain cleanliness and organization of all food preparation, storage, cooking, and service areas.
Ensure all team members maintain proper personal hygiene, clean uniforms, appropriate grooming, and safe food-handling practices.
Participate actively in daily Chef briefings, team meetings, and quality initiatives to improve the Employee Cafeteria operation.
Continuously review and improve cafeteria recipes, menus, production methods, SOPs, and work practices.
Develop and maintain training materials and ensure team members are properly trained and competent in their assigned responsibilities.
Select and develop team members who demonstrate the required skills, attitude, discipline, and commitment to the department's standards.
Ensure team members have a complete understanding of and comply with hotel rules, regulations, policies, and the team member handbook.
Monitor attendance, work schedules, timesheets, and meal breaks to ensure accuracy and compliance with hotel requirements.
Promote teamwork, discipline, mutual respect, and effective communication within the cafeteria kitchen team.
Maintain a professional, positive, and service-oriented attitude toward employees, team members, supervisors, and other departments.
Respond effectively and professionally to employee feedback, requests, and concerns regarding cafeteria food and service.
Monitor employee satisfaction and provide feedback to the Executive Chef regarding menus, food quality, variety, and service.
Be knowledgeable of hotel occupancy, staffing levels, events, forecasts, and operational requirements that may affect cafeteria production.
Adapt production plans and menus to changes in occupancy, staffing, business levels, and operational requirements.
Follow up on new recipes, menu changes, promotional activities, and revised work methods as instructed by the Executive Sous Chef.
Assist in food tastings and the development of new dishes or menu items when required.
Ensure food is prepared in sufficient quantities while avoiding excessive production and food waste.
Maintain accurate production records, temperature logs, wastage records, and other cafeteria documentation as required.
Report any food safety, quality, staffing, equipment, or operational issues promptly to the Executive Chef or Executive Sous Chef and take appropriate corrective action.
Carry out any reasonable duties and responsibilities assigned by the Executive Chef, Executive Sous Chef, or Management.
Qualifications
A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
High School graduate or above.
5 years as cook in a Banquet / Main Kitchen in a 5-star category hotel or individual restaurant with high standards.
At least3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.
Possess a valid health certificate.
Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques.
A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
Able to work with and consume all products and ingredients.
Able to convert recipes and follow them through.
Proficient in Microsoft Word and Excel.
Able to set priorities and complete tasks in a timely manner.
Work well in stress situations, remain calm under pressure and able to solve problems.
Excellent leadership skills.
Knowledgeable in HACCP.
Technical education in hospitality or culinary school preferred.
Good command in English, both verbal and written to meet business needs, preferred.
Work experience in similar capacity with international chain hotels preferred.