Sous Chef Asia - Kuala Lumpur, Malaysia - Agensi Pekerjaan Jobs Kreate Sdn Bhd

Agensi Pekerjaan Jobs Kreate Sdn Bhd

Verified Company

Kuala Lumpur, Malaysia

2 weeks ago

Posted by:

Siti Tan

beBee Recruiter

Description

Monthly Salary:
USD 3,200 - 3,800

Job Responsibilities:

Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International's GOLD Anchor standards.
Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls.
On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day's meals and timeframes for restaurant service. Meets with Executive Sous Chef to review daily special request and special event. Make notes of all complaints and facilitate revisions, inspire improvements to improve guests and crew' satisfaction.
Maintains food cost at reasonable levels without affecting quality of set standards. Reviews food requisitions from the various workstations and make necessary adjustment to get the correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste.
Work Closely with CDP/CPA of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Ensure timely delivery of food is set-up and adequate amounts are prepared.
Trains and monitors all levels of Commi and Chef De Partie for proper skill and service. Conducts training for new recipes, portion control, cooking techniques, proper use of equipment, work place safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF culinary training and any updates/upgrades in system & procedures on board. Provides on-the-job training for all level of Commis to strengthen their current performance and preparation for possible advancement to promotional positions.
Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs and ensure to follow up. Advised the Culinary Operations Coordinator in regards to all pending requests so it can be recorded in the Executive Chef's Voyage report AVO Log. Collaborate with the Facilities Manager team the status of the preventive maintenance for galley equipment.
Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with set Corporate Culinary standards, regarding taste, consistency and attractive presentation. Proactively monitor and tests foods being cooked by viewing, tasting, and smelling. Conducts meetings with workstation heads to review work processes, issues and quality improvements. Record daily production issues and lessons learned to be utilized as a tool for the succeeding voyage to minimize over production and achieve better quality product. Follows up on Culinary Audits findings and other recommendation from Senior Chefs, pertaining to their area of responsibility.

Hiring Requirements:

Proof of cook apprenticeship completion or equivalency.
Six to eight years' experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility in China or with Chinese / Asian Cuisine as a main focus of the venue. Written references from former employers are required.
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International's brand standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
Extensive knowledge of food handling procedures with regard to HAACP and public health standards.
Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.