Title: Junior Sous Chef, F&B Fine Dining (Spanish Cuisine)
Primary Responsibilities
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Assist Chef with overseeing the culinary operations, menu planning, inventory and food cost control
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Supervise, coach and motivate the team in the kitchen
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Ensure that the culinary team maintains its quality and standard of cooking whilst complying to health and safety standards
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Following kitchen and hygiene set standards
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Responsible for the management and progress of cooks
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Providing 100% outstanding, satisfactory service to customers
Requirements
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Possess a certificate in Culinary Skills / GCE 'O' level or equivalent
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Minimum 4 years of relevant experience in a fine dining (Spanish) environment
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Good interpersonal, communication and supervisory skills
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Knowledgeable about HACCP and proficient in Microsoft Office applications
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5 working days per week with the ability to work on weekends/public holidays and rotating shifts