Sous Chef

ROLE RESPONSIBILITIES

• Run daily operations of the kitchen, including supervision of the kitchen and the production of food.
  
  
• In-charge of daily ordering and stock control.
  
  
• Accountable for the total quality and quantity of food prepared from the assigned section.
  
  
• Responsible for the cleanliness and tidiness of kitchen with all assigned staff and observes strict rules of personal hygiene.
  
  
• Ensures that there are no wastages and to support food cost at par or below budget without compromising food quality.
  
  
• Ensures that all equipment is kept in good working condition and that they are serviced in accordance to restaurant standards.
  
  
• Responsible in maintaining a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency.
  
  
• Manage inventory levels to ensure all ingredients are adequately within shelf life and stocked for service.
  
  
• Develop, train, mentor kitchen staff and oversee the execution of their responsibilities.
  
  
• Responsible for staff retention in assigned section and takes appropriate measures in furtherance of staff stability.
  
  
• Create and update duty rosters for kitchen staff to ensure proper coverage.
  
  
• Perform any other ad-hoc duties as assigned by management.
  
  

ROLE REQUIREMENTS

• Ability to work in a fast-paced environment
• Strong team player with excellent interpersonal skills
• Attention to detail
• Effective organizational and management abilities
• Proficient in training and supervising staff
• Valid food hygiene certificate is mandatory