Sous Chef (Western Cuisine)

Description

Assist Chef de Cuisine in overseeing culinary operations, lead the team, ensure food quality and safety, support menu development, and manage training and administrative tasks. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Assist Chef de Cuisine with day-to-day culinary operations - Lead and manage kitchen operations with optimal staffing levels - Maintain cooking quality and standards in compliance with safety and hygiene regulations - Support menu development and food cost control initiatives - Train and develop culinary team members - Ensure compliance with SFA quality assurance requirements - Handle corporate administrative duties

Qualifications and Requirements

- Certificate in Culinary Skills, GCE 'O' level, or equivalent qualification - Minimum 5 years of culinary experience in hotels or fine dining restaurants with Western cuisine expertise - Strong interpersonal, communication, and supervisory skills - Knowledge of HACCP standards - Proficiency in Microsoft Office applications

Qualification

Experience

5 years (Senior Executive level)