Junior Sous Chef (New Concept)

Job Responsibilities

1. Responsible for the day-to-day operation of the kitchen, producing the highest standard of food at all times.
2. Assist in research and development (R&D) for new menu items, recipes, products, and processes, while improving on existing menu items.
3. Assist the Head Chef in ordering stocks to maintain inventory at all times and ensure proper storage of food and beverage products, inventory, and equipment.
4. Follow procedures to replenish supplies in a timely manner, minimize waste, and maintain kitchen Standard Operating Procedures (SOPs).
5. Ensure standards of food hygiene, health, and safety are monitored and continually upgraded to the standard required by the National Environment Agency (NEA).
6. Establish performance and development goals for team members and promote teamwork through daily communication and coordination with other departments. 
7. Work closely with other Chefs of all levels and perform other duties as directed by management / stakeholders.
8. Manage the kitchen team in the Head Chef's absence, including creating schedules for kitchen employees and evaluating their performance