Junior Sous Chef

Responsibilities

• Assist Sous Chef (Pastry) in overall management and control of the cold kitchen operations, including planning and directing food preparation
• Compliant to the mandatory hygiene and safety standards and requirements
• Maintain and continuously seek improvement in food quality standards and service and operating standards to ensure maximum customer satisfaction
• To assist in ensuring volume of food prepared is according to business needs; thereby avoiding over-production or under-production to prevents food wastage and keeps food cost within budget
• Supervising and assisting in training of new employees
• To assist in the scheduling and managing of manpower to avoid incurring unnecessary overtime
• To possess expert knowledge of food preparation and cooking procedures
• To work well with team members by creating a stimulating, positive and energetic working atmosphere
• To take ownership of all tasks, duties and responsibilities assigned to you and ensuring that they are completed according to the kitchen work schedule and to the required standard
• All other related duties assigned by Supervisor

Requirements