Junior Sous Chef (Western)

Responsibilities

• Responsible for the overall daily food production and back of the house operations.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Supervise a team of kitchen staff and ensure that they perform their duties as required.
• Maintain and enhance manpower management by daily effective communication.
• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.
• Attend weekly service meetings to improve and enhance service level.
• Performs any other duties as directed by the Head Chef and Unit Manager.

Additional Information

Work Location: Tampines Working Hours: 6:30am-4pm Mon-Fri Job Summary: Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

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