Junior Sous Chef / Sous Chef

Roles & Responsibilities The incumbent will be required to supervise the entire kitchen staffs by ensuring that tasks given to them are completed in a quick and safe manner, and the cleanliness of the kitchen are well maintained to achieve customer satisfaction and minimize any wastage. Responsibilities Responsible for the quality, taste and presentation of the food in accordance with the standards. Responsible for the development of recipes, the post-launched evaluation and revision. Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all food and beverage items. Ensure accurate use and maintenance of all the production and kitchen equipment. Continuously seek out opportunities for cost-cutting and efficiency through review, analysis and feedback. Ensure high food hygiene standards in the kitchen. Supervise and develop kitchen staff and ensure that they perform their jobs. Provide training to upgrade the skills of kitchen staff and ensure they have good product knowledge. Requirements: Minimum Years of Experience - 4 years Diploma in Culinary is preferred. Excellent kitchen planning skills and good understanding of food & beverage marketing. Good interpersonal skills and possess the ability to motivate and influence. Innovative in the creation of new dishes and the execution of food and beverage promotions.