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Title:  Junior Sous Chef, F&B Fine Dining (Japanese Cuisine)

Job Requisition ID:  1350

Primary Responsibilities 

  • Assist Chef with overseeing the culinary operations, menu planning, inventory and food cost control 

  • Supervise, coach and motivate the team in the kitchen 

  • Ensure that the culinary team maintains its quality and standard of cooking whilst complying to health and safety standards 

  • Following kitchen and hygiene set standards 

  • Responsible for the management and progress of cooks 

  • Providing 100% outstanding, satisfactory service to customers 

 

Requirements 

  • Possess a certificate in Culinary Skills / GCE 'O' level or equivalent 

  • Minimum 4 years of relevant experience in fine dining restaurants (preferably Japanese)  

  • Good interpersonal, communication and supervisory skills 

  • Knowledgeable about HACCP and proficient in Microsoft Office applications 

  • 5 working days per week with the ability to work on weekends/public holidays and rotating shifts 

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