Sous Chef

Description

Support daily kitchen operations, supervise staff, maintain quality and hygiene standards, manage inventory, and ensure efficient food production while upholding safety regulations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Run daily operations of the kitchen, including supervision of staff and food production - Manage daily ordering and stock control - Ensure quality and quantity of food prepared from assigned section - Maintain cleanliness and tidiness of kitchen and enforce personal hygiene rules - Prevent wastage and maintain food cost within budget without compromising quality - Ensure equipment is well maintained and serviced according to standards - Uphold safety and hygiene regulations set by the National Environment Agency - Manage inventory levels and ensure ingredients are stocked and within shelf life - Develop, train, and mentor kitchen staff while overseeing execution of duties - Support staff retention in assigned section and take measures for stability - Create and update duty rosters to ensure proper staff coverage - Perform other ad-hoc duties assigned by management

Qualifications and Requirements

- Ability to work in a fast-paced environment - Strong team player with excellent interpersonal skills - Attention to detail - Effective organizational and management abilities - Proficient in training and supervising staff - Valid food hygiene certificate (mandatory)

Qualification

Experience

3 years (Executive level)