Junior Sous Chef

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

▪ Prepare Mise-en-place and food items in accurate and standard portion and quantities.

▪ Prepare meals as directed and according to recipe, menu specification and expected standard.

▪ Attend to any last-minute additional meal order or menu changes due to flight delay.

▪ Assist Production Chef during Food Presentation and ensure all prepared food is properly labelled with Day Sticker.

▪ Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

▪ Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

▪ Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

▪ Ensure staffs adhere to safety rules and regulation practices.

▪ Monitor and ensure food temperatures are within standard limits.

▪ Provide training, supervise and assign job to staff and monitor and attendance against roster and work schedule.

▪ Minimize wastage and optimize stock level of raw materials and ingredients.

▪ Monitor stock level of raw materials and products in the cold room or freezer and submit wastage and spoilage report to Production Chef.

▪ Check and ensure meals weights are prepared according to specifications.

▪ Advise Sous Chef to adjust duty roster according to workload, if necessary.

▪ Plan and order dry store items ahead actual requirement and conduct daily cold room/freezer/equipment inspection.

▪ Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.

▪ Undertake any other duties assigned by immediate superior.

▪ Ensure compliance with all workplace safety, security, and health policies and procedure

Requirements

▪ Minimum 5 years of experience in culinary operations

▪ Must have a comprehensive culinary background in a specific cuisine