Sous Chef (Banquet)

Responsibilities:

• Assist the Head Chef in managing daily kitchen operations, including food preparation and staff coordination.
• Ensure food quality, presentation, and hygiene standards are consistently maintained.
• Supervise and train kitchen staff, promoting teamwork, efficiency, and adherence to recipes.
• Monitor inventory, control food costs, and ensure proper storage and stock rotation.

Requirements:

• Relevant certification in a related field.
• Relevant experience in similar role.
• Applicants must be willing to work in Johor Bahru.