SOUS CHEF

Job Duties & Responsibilities

• Follow orders and advice instructed by Head Chefs to perform job task following directions, completed within acceptable time frame
• Responsible for daily preparation and food items while maintaining costs and ensuring consistency quality of products
• Pack and store raw materials and finished goods
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulation.
• Ensure the safe use maintenance / sanitation of equipment & facilities
• Manage storage, maintenance, and rotation activities to avoid any damages or spoilage.
• Carry out any other duties reasonably requested by a member of the Management Team

Job Requirements:

• Preferably 1-2 years of experience in restaurant, production kitchen or in a similar role
• Ability to work independently as well as in a team in a fast-paced environment and meet production deadlines
• Good knowledge of baking/cooking techniques, equipment and ingredients
• Ability to work independently, as well as in a team
• Positive Attitude