Junior Sous Chef (Western Cuisine)

Description

We are seeking a seasoned culinary professional to lead and inspire our kitchen team. This role involves overseeing daily operations, ensuring food consistency, and contributing to innovative menu development. The ideal candidate will foster a positive and efficient work environment while upholding the highest standards of quality and hygiene.

Responsibilities and Duties

* Lead and manage a culinary team, clearly communicating responsibilities and expectations. * Provide training, coaching, and ongoing support to both new and existing culinary staff. * Manage day-to-day kitchen operations and ensure efficient preparation of mise en place. * Develop and implement Standard Operating Procedures (SOPs) to guarantee consistent food quality. * Handle food ordering for savory menu items. * Contribute to research and development projects to enhance the restaurant's culinary concept. * Supervise and maintain consistent food standards, performing quality control checks. * Assist with plating for special event meals as needed. * Maintain impeccable personal and basic kitchen hygiene. * Skillfully prepare and execute all menu items during service. * Prepare ingredients and products according to established standards. * Support the creation of savory components for bread and pastries for retail. * Prepare and cook staff meals for the entire team. * Organize and store raw materials and finished goods properly. * Oversee food inventory, quality, ordering, and pricing. * Coordinate with the service team and other departments to fulfill kitchen and customer requirements. * Proficiently use software systems to track ingredient usage/wastage and manage ordering. * Maintain cleanliness in food preparation and cooking areas. * Conduct daily housekeeping to ensure the kitchen is neat, tidy, and clean. * Perform any other ad-hoc duties assigned by the company or team leader.

Qualifications and Requirements

* Minimum of 6 years of relevant culinary experience. * Excellent communication skills to effectively interact with team members. * Ability to report on food wastage and possess a basic understanding of food costing for menu items. * Preference for candidates holding a recognized basic food hygiene certification. * Strong understanding of food safety and hygiene practices in food handling. * Ability to work weekends and public holidays. * 5 or 6 working days per week / 6 days off in a month * No split shift * Fun and friendly working environment * Food will be provided

Working Condition

Salary

Basic Salary 3500