Junior Sous Chef - GCW (Cold Kitchen)

• Assist Sous Chef in charge in the proper running of Cold Kitchens.
• To organize and prepare dishes related to the Cold Kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary, report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the workstation for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the workstation.
• Regularly check on the food to prevent contamination.
• Oversee the day-to-day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Requirements

• Experience working in the Cold Kitchen environment.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.