Junior Sous Chef - Bukit Merah

Responsibilities:

• Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities
• Assists in managing the activities of assigned outlet kitchen
• Assists in maintaining food quality and presentation
• Assists with maintaining kitchen labor and related costs controls
• Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required
• Maintains proper product and work flow
• Maintains a complete SOP Manual for Outlet Kitchen Operations
• Follows up on quality control with the most economical usage of products
• Monitors that Job Descriptions of kitchen staff are performed as stated
• Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations
• Follows through on proper maintenance and sanitation of kitchen equipment and facilities
• Follow through on implementing progressive staff training and development programs
• Suggests and assists with menu and recipe upgrading, development, costing and implementation
• Ensures effective lines of communication are in place at all levels
• Provides budget recommendations and adheres to objectives set and established by the management
• Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner
• Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands
• Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas
• Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise
• Provides and conducts training for junior staff on Basics & food handling techniques
• Adheres to deadlines and objectives for the yearly business plan
• Ensure daily HACCP system in place
• Able to take over the operation when Sous chef not on duty
• Able to handle purchasing and pre order market list

Requirements:

• Certificate from a recognized culinary institution
• Minimum of 6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations
• Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine
• Knowledge of religious dietary requirements
• Able to communicate in English
• Knowledge in Production flow and equipment usage
• Basic computer skills