JR SOUS CHEF
Le meridean hotel kota kinabalu
• ~Reporting to the chef de cuisine
• ~Look over cold kitchen and hot kitchen department.
• ~Managing of 17 staff in the section
• ~Preparing, cooking meal for buffet and ala carte
• ~Daily documentation job done of food monitoring, Haccp, ordering, hygiene and task table.
• ~To assist chef de cuisine on daily task
• ~insure buffet line are following the standard given by company.
• ~Responsible to trained staff.