Sous Chef - Malay Banquet

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate requirements to kitchen personnel. Personally prepare and cook foods of all types while developing new applications and creating decorative food displays. Supervise cooks and workers, leading shifts by executing requests based on required specifications. Maintain purchasing, receiving, and food storage standards while ensuring adherence to food handling and sanitation laws. Operate department equipment, check raw and cooked product quality, and handle guest problems and complaints. Train employees in safety procedures, coach staff on developmental needs, and utilize the Labor Management System for scheduling and attendance tracking.