Sous Chef (Indian Cuisine)

$ 1,600 / month
Logo of The Empire Hotel & Country Club
Brunei Jobs
Job Offer:
Food / Beverage Jobs
$ 1,600 / month
Brunei Muara
Bandar Seri Begawan
Local area:
The Empire Hotel & Country Club Jerudong
Job Details:

Position: Sous Chef (Indian Cuisine)
Total Vacancy: 1 Male/Female

Job Description:

Purpose of Role:

To support the Executive Sous Chef in delivering outstanding guest service and financial profitability through effective use of preparation, production and control of all culinary operations, also to comply with menu standards, following cost / waste management controls, Halal, HACCP/ safety best practice.

Functional Knowledge

a - Knowledge of Indian cooking styles
b - Kitchen safety requirements
c - Use of kitchen equipment
d - Halal requirements
e - Hotel Health & Safety Policy and to identify and report hazards
f - Understand and support the Hotel’s emergency evacuation procedures


a - Previous experience of producing Indian cuisine in Hotel or Restaurant
b - Previous customer service role

Core Job Responsibilities:

1. Responsibilities
• Direct and control all kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met
• Coordinate with F&B management to ensure that specific restaurant operations function efficiently and on time
• Prepare duty rosters as directed
• Monitor the consistency of preparation and presentation of all food production areas to ensure that they conform to the requisite standards
• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
• Conduct periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained
• Assist in the implementation of the annual promotion plan and menu change cycle
• Help to ensure that an accurate and up-to-date recipe bank is maintained
• Assist in menu planning as directed and utilizes sales analysis and menu engineering techniques accordingly
• Assist in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Assist in the controlling and monitoring of all kitchen expenses
• Prepare and submits reports as directed by Executive Sous/Chef
• Conduct frequent checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary
• Assist in the selection, training and evaluation of kitchen staff 2. Responsible for following HACCP and the health and safety and fire policy to protect all stakeholders by
• Following hotel policies and procedures
• Maintaining HACCP recording of all critical points
• Ensuring compliance with personal hygiene rules and reporting infections and health hazards
• Reporting pest control issues promptly
• Checking safe temperatures are maintained and reporting/ resolving these otherwise
• Reporting all emergencies, dangerous occurrences and accidents promptly to the Sous Chef

3. Support full compliance with the Brunei Halal regulations, in
• All products used being approved by the authorities
• Seeking prior approval for any new products required

4. Contribute to effective food cost management by
• Processing efficiently at each stage to minimise wastage
• Ensuring recipes and portion size, by weight, are complied with
• Preparation of raw ingredients correctly to minimise wastage
• Recording wastage, as per policy
• Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates

5. Behave according to the Hotel values

Collaboration- work effectively, reliably and inclusively with everyone to achieve the vision
• Build and maintain beneficial productive work relationships
• Work positively together and hold yourself and others accountable
• Proactively support and set others up for success

Excellence - demonstrate determination, resourcefulness and purpose to deliver the best results
• Focus and strive for perfection in style, manner, taste and presentation
• Confront reality and ‘fix’ with discipline and urgency
• Think proactively, establish clear priorities and be organised

Trust - inspire confidence by always being caring, fair, honest and transparent
• Do the right thing and deliver on promises
• Talk straight, handle differences with others directly, as they occur, always seeking a solution
• Show loyalty by giving credit and speaking positively about others in their absence

Responsibility of Role:

1. Provide high quality food for guests
2. Delivering excellent guest service
3. Maintain a clean and safe operation
4. Minimising wastage and following portion control to achieve 30% food cost
5. Maintaining Halal and HACCP standards
6. Reporting faulty or damaged equipment immediately

Person Specification:


a - Culinary qualification, BTec, NVQ (preferred)
b - Food hygiene certificate (preferred)
c - A good understanding of written and spoken English

Physical requirements

a - Physically fit to be able to carry out the duties of the post: carrying and lifting, walking and standing for long periods, working in a hot environment.
b - Ability to work shifts, 365 days per year.

Performance Competencies

a - Customer Focus
b - Teamwork
c - Flexibility
d - Communication Skills
e - Energy
f - Empire Values

Education Required: First Degree or equivalent
Age: 30 - 50 years old
Driving License Class: 3
Basic Salary: B$ 1, 600 / Month
Employment Type: Full Time
Benefit: Duty Meal, Uniform & etc

Closing date: 14/11/2019

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