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Catering / Engineering / GOAL / Hospitality / Hotel / Malaysia / Media / Other / Prep / Restaurant
(MYS-Langkawi) Dim Sum Sous Chef Full Time
Additional Information Dim Sum Sous Chef
Job Number 24197923
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Langkawi, PT 313 Jalan Pantai Kok, Langkawi, Kedah, Malaysia, 7000VIEW ON MAP (https://www.google.com/maps?q=The%20Ritz-Carlton%20Langkawi%2C%20PT%20313%20Jalan%20Pantai%20Kok%2C%20Langkawi%2C%20Kedah%2C%20Malaysia%2C%207000)
Schedule Full Time
Located Remotely? N
Position Type Non-Management
POSITION SUMMARY
Key Relationships
+ Internal: Kitchen staff, Stewarding staff, F&B staff, Purchasing department, Sale/Catering, Storeroom and Engineering.
+ External: Hotel guests/visitors, Food vendors, Equipment repair company personnel, and Health department inspectors.
To assist the Chinese Chef in the daily operation of all Wok and Dish-up served throughout the hotel outlets. The Dim Sum Sous Chef requires adequate Chinese culinary techniques, good leadership qualities, organizational and administrative talent, and is fully responsible when Chinese Chef is off duty.
JOB SPECIFIC TASKS:
+ To have a complete understanding of and adhere to the company’s policy relating to the Ritz Carlton Gold Standard.
+ To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
+ To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.
+ To identify and request assistance prior to any breakdowns.
+ Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required.
+ To relay any breakdown related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re occurrences.
+ To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
+ o be an ambassador of Lateral service for the team.
+ To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
+ To have a complete understanding of and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
+ To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
+ To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
+ To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
+ To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
+ To expedite orders on the line, if required.
+ To follow all control and key procedures.
+ To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
+ To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
+ To assist in the development of a safe and clean working environment.
+ To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
+ To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
+ To perform daily inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
+ To develop “Chef’s Creations” which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
+ Perform other reasonable job duties as requested by Supervisors, include similar job duties as decided by their supervisor, possibly in other departments; however, at the same level.
_Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them.
Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values.
And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
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