Title: Junior Sous Chef, F&B All-Day Dining

Job Requisition ID: 1396

Primary Responsibilities

Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
Provide accurate recipes with appropriate coaching to the line cooks, enabling them to deliver consistent food products
Ensure the food production follows the flow and maintains quality of the cooking, from when it gets delivered and to the guests' plate; be in control of the step-by-step preparation
Comply and ensure hygiene, health and safety policies are strictly adhered to a daily basis, help to check and control cooks applying all standards in place
Responsible for the management and progress of cooks
Providing 100% outstanding, satisfactory service to customers

Requirements

Possess certificate in Culinary Skills / GCE 'O' level or equivalent
Minimum 4 - 6 years of relevant experience in a hotel restaurant
Good interpersonal, communication and supervisory skills
Knowledgeable in HACCP and proficient in Microsoft Office applications
5 working days per week with the ability to work on weekends/public holidays and rotating shifts