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

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 to the guests' plates; be in control of the step by step preparation
• Comply and ensure hygiene, health and safety policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Responsible for the management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 - 6 years of relevant experience in a fine dining restaurant (preferably Thai)
• 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