Junior Sous Chef
- Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
- Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
- Report to Head Chef /Sous Chef on all staff and operation matters
- To constantly be physically involved in all phases of the daily operation requirements
- Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
- Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
- Attend weekly EO meeting.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Update menu recipe cards and menu planning for promotion.
- Monitor staff schedules, transfers, overtime, annual and statutory holiday
- Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
- Adheres to rules and regulations set by the higher Management.
- Ensure that adequate stock is always maintained in the relevant station.
- Adheres to rules and regulations set by the Management.
- Exciting Benefits Await You:
- Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
- Performance Rewards: Quarterly incentives and attractive bonuses.
- Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
- Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
- Smooth Transitions: Night transport provided for late-night work or transit.
- Career Growth Opportunities: Explore advancement within our dynamic organization.
- Education Support: Invest in your future with opportunities for further study.
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