Junior Sous Chef / Sous Chef

Roles & Responsibilities

The incumbent will be required to supervise the entire kitchen staffs by ensuring that tasks given to them are completed in a quick and safe manner, and the cleanliness of the kitchen are well maintained to achieve customer satisfaction and minimize any wastage.

Responsibilities

• Responsible for the quality, taste and presentation of the food in accordance with the standards.
• Responsible for the development of recipes, the post-launched evaluation and revision.
• Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all food and beverage items.
• Ensure accurate use and maintenance of all the production and kitchen equipment.
• Continuously seek out opportunities for cost-cutting and efficiency through review, analysis and feedback.
• Ensure high food hygiene standards in the kitchen.
• Supervise and develop kitchen staff and ensure that they perform their jobs.
• Provide training to upgrade the skills of kitchen staff and ensure they have good product knowledge.

Requirements:

• Minimum Years of Experience - 4 years
• Diploma in Culinary is preferred.
• Excellent kitchen planning skills and good understanding of food & beverage marketing.
• Good interpersonal skills and possess the ability to motivate and influence.
• Innovative in the creation of new dishes and the execution of food and beverage promotions.