Sous Chef

Description

We are seeking a dedicated and skilled culinary professional to join our team in the central business district. This role involves ensuring the preparation of high-quality food that adheres to specific dietary certification standards, particularly for guests and events requiring such considerations. The ideal candidate will contribute to menu development and execution for a variety of occasions, from large banquets to smaller corporate gatherings. This position also entails supervising kitchen activities to maintain consistent quality in food presentation and taste, and collaborating on innovative culinary approaches to cater to a diverse clientele.

Responsibilities and Duties

* Verify that all food preparation aligns with specific dietary certification standards, especially for designated guests and functions. * Contribute to the creation, preparation, and execution of menus for a range of events, both large and small. * Oversee the preparation and cooking processes to guarantee consistency and high standards in how food looks and tastes. * Work with the senior chef on planning menus, developing recipes, and exploring new food ideas for various customers. * Collaborate closely with event teams to understand specific needs and adjust food production schedules accordingly. * Supervise the kitchen team during events to ensure smooth operations, timely food service, and quality control, particularly during busy periods. * Work with catering teams to strictly follow dietary requirements during large-scale events. * Assist in guiding, mentoring, and training junior chefs and kitchen staff, ensuring their understanding of dietary preparation standards and hygiene practices. * Maintain efficient kitchen operations, ensuring high performance standards across all team members. * Provide leadership and direction to kitchen staff and delegate tasks as needed when the senior chef is unavailable. * Ensure adherence to all regulations concerning food safety, hygiene, and dietary certification, including proper handling, storage, and preparation of specific ingredients. * Monitor kitchen cleanliness and ensure it meets the highest sanitation standards, with all team members following hygiene protocols. * Regularly inspect equipment, inventory, and workspaces to maintain a safe and clean environment. * Assist in managing kitchen inventory, ensuring that specific ingredients are well-stocked, fresh, and ready for use. * Monitor food costs and help manage the kitchen budget, ensuring cost-effectiveness without sacrificing quality. * Liaise with suppliers to source high-quality, certified ingredients and maintain positive vendor relationships.

Qualifications and Requirements

* Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field of study. * A minimum of four to six years of experience working in a kitchen with specific dietary certifications, with experience in banquet and large-scale event catering being a plus. * Thorough understanding of specific food preparation standards and certification requirements. * Demonstrated experience in leading a kitchen team and managing food production for large events. * Excellent cooking and food presentation skills, with a strong eye for detail. * Knowledge of food safety and hygiene regulations. * Experience in preparing a variety of cuisines, particularly Chinese, Malay, and Western, is advantageous. * Proactive attitude with a willingness to contribute to various tasks and assist where needed.

Working Condition

Salary

Basic Salary 4500