Sous Chef

Benefits

Additional Information

We welcome anyones who are : Passion in F&B industries Self Motivated Cheerful & Energytic Always smile from heart Minimum 4 years of working and supervisory experience as a Sous Chef Experience with Western Cuisine in Events, Hotel, Banquet, Catering, Cruise, or Mass Production environment will be highly desired Able to handle large volumes of food production on a daily basis (15K+) Able to multi-task and work under pressure in a fast-paced environment Flexibility to respond to a range of different work situations Overall in-charge of kitchen catering operations Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items Procurement, selection, inspection and preparation of ingredients Prepare and serve menu items Lead, supervise and provide guidance to team members Ensure smooth and efficient running of kitchen operations Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business Ensure self and team's compliance with all company policies/service procedures/standards at all times Align with HSE & SFA requirements Others: Sets and maintains service standard by: Clearly describing standards Constantly comparing performance to standards. Responsible for operations during all meal periods.

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