Junior Sous Chef

Description

A skilled and resourceful culinary professional is needed to contribute to the efficient and high-quality operation of our kitchen. This role focuses on supporting menu development, managing resources, and ensuring consistent food production while maintaining strict hygiene and safety standards. The ideal candidate will be a team player with a strong understanding of food safety practices.

Responsibilities and Duties

* Contribute to menu planning, inventory management, and supply procurement. * Maintain precise portion sizes to ensure consistency and control costs. * Minimize food waste and maximize the use of ingredients through proper storage and organization. * Uphold excellent standards of food quality and production, guaranteeing consistency across all dishes. * Ensure adherence to established standards and procedures. * Maintain the highest standards of kitchen and food hygiene at all times. * Ensure the safe and proper use of all kitchen equipment, providing guidance to other team members. * Oversee and guide Chef De Partie and/or Commis Cook in their respective roles. * Perform other duties as assigned by management.

Qualifications and Requirements

* Degree or skills certificate in Culinary Arts/Restaurant Management and Operations is preferred. * Three to five years of relevant experience, preferably in modern Chinese cuisine. * Prior experience working in a pre-opening team is considered an advantage. * Ability to work independently and as a collaborative team member. * Effective communication and interpersonal skills. * Strong understanding and execution of Hazard Analysis Critical Control Points (HACCP). * Comfortable with flexible work hours, including shifts, split shifts, weekends, and public holidays.

Working Condition

Salary

Basic Salary 2800