Sous Chef (Specialize in Malay/Indonesian Cuisine)

About this role

1.0 Basic Function Responsible for the efficient operation of the entire kitchen in relation to food preparation in accordance to specified standards and the enforcement of the Hotel’s Operational and Personnel Policies and also responsible for the food cost in his area. 2.0 Responsibility and Autho

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• Hospitality
• Cooking
• Assisting the Head Chef
• Food and Beverage Inventory Management
• food intake