Sous Chef

Description

This position offers an opportunity to be a key player in a dynamic catering and event kitchen, supporting the Head Chef in delivering high-quality culinary experiences. You'll be responsible for maintaining operational efficiency, ensuring food quality, and contributing to a well-organized and hygienic kitchen environment.

Responsibilities and Duties

- Operational Support: - Assist the Head Chef in overseeing day-to-day kitchen operations, ensuring seamless workflow. - Manage the procurement, receipt, and storage of ingredients, adhering to stringent quality standards. - Perform other tasks as assigned by management to improve kitchen operations. - Quality and Consistency: - Monitor the quality and consistency of food preparation and presentation, ensuring adherence to established standards. - Conduct regular checks on food freshness, presentation, and temperature. - Ensure all food that is served meets the highest standards. - Efficiency and Waste Management: - Implement effective food portioning, serving, and purchasing strategies to minimize waste. - Ensure efficient storage and full utilization of perishable items. - Monitor ingredient expiry dates to prevent the use of spoiled or contaminated products. - Hygiene and Sanitation: - Maintain the highest standards of kitchen cleanliness, hygiene, and sanitation. - Inventory Control: - Maintain ingredient freshness, and monitor expiry dates.

Qualifications and Requirements

- Culinary Expertise: - Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications. - At least 3 years of experience in preparing both Western and Asian cuisine. - Operational Skills: - Flexibility to work during peak times, including weekends and public holidays. - Professionalism: - Ability to follow direction. - Ability to work in a fast paced environment.

Working Condition

Salary

Basic Salary 4000