JR Sous Chef

• Responsible for the overall daily food production, back of house operations, maintenance of kitchen equipment

• Assist the store manager in control of outlet P&L / cost set by managing labor and food cost

• Preparing and presenting dishes with highest quality to customers in a timely manner

• Ensure that schedule is planned in our attendance management system accordingly to manpower PAR and operations’ needs.

• Managing ordering, inventory and par levels to minimize wastage, sold out items and keep COGS costs under control

• Monitoring portion and waste control to maintain profit margins

• Serve as a role model to demonstrate appropriate behavior to lead the whole team

• Incident reporting to management whenever needed

• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

• Recruit & select staff that meet set expectations and are suited to work in a customer-centric environment

• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.

• Perform general housekeeping and cleaning duties, including cleaning equipment and fittings as required.

• Training of new members to the team

• Be a strong team player and contribute to creating a positive work environment

• Be punctual and report on time in proper uniform and grooming.

• Execute any other duties as requested by immediate superiors.

Requirements:

• At least 3 years of working experience in F&B

• Warm and cheerful personality

• Proactive and efficient

• Good customer service and interpersonal skills

• Willing to learn with good attitude

• Willing to work on weekends and public holidays