Toa Payoh - Junior Sous Chef -Garde Manger

• Plan in conjunction with the Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.