Junior Sous Chef (Western Cuisine)

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Description:

• Oversee a culinary team and effectively communicate their responsibilities to ensure clarity in expectations.
• Provide training, coaching and support to new and existing culinary team
• Responsible in handling day-to-day operations and mise en place
• Create an appropriate SOP to ensure food consistency.
• Handles ordering of food for savoury menu items
• Contribute to R&D projects that align with the restaurant concept
• Supervise and monitor the consistency of food standards in kitchen and perform quality control
• Assist in plating up special event meals as assigned
• Maintain basic kitchen hygiene as well as personal hygiene.
• Skilfully prepare and execute all menu items during operation
• Prepare ingredients and products set by the established standards
• To support savoury creations for bread and viennoiseries for retail
• Cooks & provide staff meal to the whole team
• Organize and store raw materials and finished goods.
• Oversee food inventory, quality, ordering, and pricing.
• Coordinates with the service team and other departments on kitchen and customers’ requirement
• Proficient in the use of software system to input ingredients usage/ wastage and ordering
• Maintaining cleanliness at food preparation areas and cooking area
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

• With minimum of 6 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

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