Production (Jnr) Sous Chef

The Central Kitchen Production Chef will be in a position of considerable responsibility & trust. He/she will be responsible for the daily running of the central kitchen. Report directly to the Executive Chef / Director, he is responsible to supervise a team of staff & work hand-in-hand with the Sales & Ops Manager, to ensure standard quality of food & menu planning. Key Responsibilities & Duties: • Central Kitchen (CKP) - comprising Butchery, Production, & Catering sections. • Responsible for hiring, induction, training, staff evaluation, & welfare of all CKP staff with the Executive Chef / Director / Sales & Ops Manager. • Ensure staffs are in proper attire, well groomed & practice good hygiene habits. • Responsible for menu planning & costing for catering functions & events. • Upkeep & maintains recipe book. • Responsible & accountable for the operations & profitability of CKP. • Monitor & control costs. • Planning of CKP staff's duty roster. • Ensure that the food standards & operations methods are strictly adhered to by CKP staff. • Ensuring kitchen equipment & accessories are safely kept, maintained, & properly accounted for. • Good housekeeping & sanitation conditions, conform to the food safety guidelines & requirements as stipulated by the Ministry of Environment. • Supervise periodic physical inventory. Performs stocktaking & reconciliation duties. Ensures optimum quantities are maintained & sufficient for daily sales & to agreed stock levels. Requirements: • Minimum of 3 years in a culinary supervisory role • Food Hygiene Officer / ISO-22K certification or equivalent • Available to work on weekends & public holidays • Able to handle pressure • Able to work effectively in a fast-paced environment • Computer literate We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should be understood as responses are delayed during this period.