Junior Sous Chef

Description

We are seeking a proactive and detail-oriented individual to ensure the seamless and effective operation of our kitchen on a daily basis. This role involves coordinating kitchen activities, maintaining exceptional food quality, and fostering a well-trained and efficient team. The ideal candidate will be adept at managing resources, upholding stringent hygiene standards, and contributing to a positive guest experience.

Responsibilities and Duties

* Oversee the daily workflow of the kitchen to ensure smooth and efficient operations. * Plan and allocate daily tasks and schedules to kitchen team members. * Monitor food quality and consistency, ensuring all dishes meet the highest standards. * Ensure proper procedures for purchasing, receiving, and storing ingredients are followed in the kitchen. * Guide, supervise, and ensure thorough training of all kitchen staff. * Provide support in any kitchen area where assistance is needed, potentially outside of regular hours. * Maintain a strong understanding of health and safety regulations. * Effectively manage multiple tasks and work efficiently under pressure. * Pay close attention to detail and maintain strong organizational skills. * Ensure strict adherence to all company policies and standard operating procedures. * Enforce the highest standards of cleanliness, hygiene, and sanitation throughout the kitchen, including all work areas, utensils, and equipment. * Proactively address and resolve any guest issues or complaints. * Oversee purchasing activities to stay within budgetary guidelines and maintain optimal inventory levels. * Ensure all perishable items are stored promptly and correctly to maintain freshness and presentation, minimizing waste. * Perform any other related tasks as directed by management.

Qualifications and Requirements

* Strong understanding of brunch-style cooking and Western cuisine is preferred. * Formal culinary education in food preparation and kitchen management is a plus. * Ability to remain calm and composed in a high-pressure, fast-paced environment. * Comfortable working in a warm and humid kitchen environment. * A collaborative team player. * At least 3 to 4 years of relevant work experience in the culinary field. * Must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field. * Willingness and ability to work flexible shifts, including weekends and public holidays. * Availability to work a 6-day work week.

Working Condition

Salary

Basic Salary 2500