Junior Sous Chef (Butchery) Job at Four Seasons (Kuala Lumpur)

Job Description

The Junior Sous Chef (Butchery) is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef (Butchery) is responsible for all butchering, fabrication and storage of meats, fish, seafood and fowl in accordance with specifications and quality standards. This role manages the butchery team and works in cooperation with other kitchen personnel in coordinating their supply needs for meats, fish and fowl while maintaining the organization, cleanliness and sanitation of work areas and equipment.

Job Responsibility

Perform skill and knowledge of butchery and comply with all departmental policies/service procedures/standards
Start prep work and production of items needed for the day
Monitor the quality of specified products received from suppliers and ensure compliance with department standards
Cut and fabricate specified meats, fish and fowl according to yield guides, portion size and recipes in accordance with department standards
Issue meats, fish and fowl requisitioned by the Sous Chef
Inform the Sous Chef of any shortages before the item runs out
Inform the Sous Chef of any excess items that can be used in daily specials or elsewhere
Minimize waste and maintain controls to ensure a consistent inventory and attain forecasted food cost
Maintain proper storage procedures as specified by Health Ministry and hotel requirements
Maintain production charts according to department standards
Maintain complete knowledge of correct maintenance and use of equipment
Disinfect and sanitize cutting boards and worktables
Perform duties in other areas of kitchen as assigned

Requirements

Good knowledge of various meat grades / types
Ability to lift up to 60lbs
5 Years’ experience in butchering, fabrication and storage of meats, fish and fowl in 5-star hotel or resort setting
High school diploma or equivalent vocational training certificate
Able to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs
Must be able to speak, read, and write Bahasa Malaysia and English
Must have the right to work in Malaysia