Sous Chef

Description

This is a senior kitchen management position within a large, government-operated hospital, responsible for overseeing daily food production and ensuring adherence to strict dietary requirements. The role demands a highly organized and experienced individual who can lead a large kitchen team, manage complex dietary needs, and maintain rigorous standards of hygiene and safety.

Responsibilities and Duties

- Dietary Compliance and Quality Control: - Conduct thorough checks on diet textures, ensuring accurate portioning and adherence to prescribed dietary specifications. - Collaborate closely with QA Executives, Speech Therapists, and Dietitians to translate and execute specialized dietary orders. - Continuously monitor food taste, texture, temperature, and presentation. - Kitchen Operations and Team Management: - Schedule and manage kitchen staff, ensuring efficient daily operations and meeting production targets. - Conduct regular roll calls, training sessions on cooking methods, and promote best practices for cleanliness and orderliness. - Supervise and work alongside kitchen stewards to maintain a clean and organized kitchen environment. - Prepare and maintain staff records, including overtime, leave, and petty cash. - Food Safety and Hygiene: - Implement and enforce strict food safety protocols, including proper food segregation, labeling, and sampling for laboratory testing. - Conduct regular checks on kitchen equipment, ensuring timely repairs and maintenance. - Monitor and manage raw ingredient inventory, preventing overstocking and spoilage. - Ensure all staff are following health and work safety protocols. - Procurement and Financial Management: - Coordinate with section chefs to procure raw ingredients, ensuring timely and accurate orders. - Manage food costs, minimize wastage, and conduct regular food checks for spoilage and expiration. Monitor operational KPI's. - Conduct regular kitchen meetings and briefings. - Equipment and Utensil Management: - Ensure all kitchen equipment is working correctly. - Ensure all utensils are clean and not damaged.

Qualifications and Requirements

- Minimum GCE "N" or "O" Levels; a Diploma in Food & Beverage or Culinary Arts is highly preferred. - Minimum 5 years of experience in a similar kitchen management role, with proven ability to handle large-scale food production. - Strong knowledge and proficiency in at least three ethnic cuisines. - Proficiency in computer applications, including Word, Excel, and PowerPoint (advantageous). - Ability to work 6 days a week, and rotate through 3 different shift times. - Ability to provide training to staff. - Ability to manage a large staff.

Working Condition

Salary

Basic Salary 4300