Executive Sous Chef (Catering)

Description

We are seeking a dedicated and experienced individual to support the Executive Chef in overseeing all aspects of our kitchen operations. This role is pivotal in maintaining consistent work performance and ensuring the smooth running of both internal food preparation and on-site events. The ideal candidate will assist in menu development, lead and mentor kitchen staff, uphold stringent quality and presentation standards, and ensure proper food handling and storage, all while contributing to effective food cost management.

Responsibilities and Duties

* Oversee the complete operation of the kitchen, covering both daily internal needs and food preparation for on-site events. * Assist in the conceptualization and creation of menus and recipes for various events. * Supervise, train, and develop kitchen staff, ensuring a consistent level of work quality and performance. * Ensure high standards of food quality control and presentation. * Guarantee the correct handling and storage of all food items in line with established standards and hygiene regulations. * Contribute to maintaining planned food costs within budgetary guidelines.

Qualifications and Requirements

* Strong knowledge and experience in preparing Western cuisine, setting up canapés, and executing sit-down dinners. * Possession of a Food Hygiene Officer Certification is preferred. * A minimum of two years of relevant experience in a similar kitchen role.

Working Condition

Salary

Basic Salary 3800