Junior Sous Chef (Fine Dining)

Main Duties and

Responsibilities

You will play a

crucial role in supporting our Sous Chef in overseeing the kitchen

operations for our Specialty Restaurant outlet. As part of your

role, you will be responsible for ensuring the preparation and

presentation of our dishes, delivering the highest standard of food

quality which is expected of our brand. You will also maintain our

kitchen based on pre-defined standards and guidelines and lead a

team of dedicated Associates.

Key

Responsibilities

Support the Sous Chef in managing our kitchen operations,

including food preparation, cooking, and presentation. As part of

this role, you will assist to develop innovative menus that reflect

the theme and direction of the Resort, whilst concurrently ensuring

high standards of food presentation

In

performing your role, you will be responsible for ensuring

compliance with all food safety regulations, including those

prescribed for the Resort and any mandatory regulations.

As part of assisting with operations, you will also be

required to assist in aspects such as maintaining inventory levels,

controlling food costs, and reviewing procedures to maximize

productivity and efficiency.

Cultivate a

strong people culture by investing in the coaching and development

of team members. The incumbent will take ownership of

people-management matters for the department including recruiting,

upskilling and mentoring team

members.

Job

Requirements

Certification or professional qualification in Culinary

Arts

3 to 5 years of culinary experience in a

property of similar standing. Candidates should possess holistic

and well-developed culinary skill sets and have a well-rounded and

diverse culinary background.

Complete

knowledge of statutory regulations and requirements in food

handling, including full knowledge of food safety, hygiene and

related practices.