Job Description

Responsibility

• Take responsibility for food production throughout all meals, prepare, and oversee the food line.

• Check storage rooms, refrigerators, and freezers daily to ensure no wastage or spoilage of goods.

• Assist in supervising and managing activities of all kitchen staff.

• Participate and contribute continuously to development initiatives, including reducing waste, increasing revenue, enhancing customer and staff satisfaction, and improving workplace health and safety.

• Efficiently manage kitchen operations.

• Ensure standards in food presentation, taste, temperature, and appeal, ensuring that all dishes leaving the kitchen are accurate.

• Manage food costs, stock levels, and ingredient procurement efficient

Requirement

• No specific educational qualifications required.

• Have over 3 years of experience as a Sous Chef.

• Previous experience in hotels or hospitals.

• Capable of preparing cuisine from more than 1 style

• Assist in planning to achieve sales targets.

• Drive maximum customer satisfaction to its highest level.

• Promote and plan to minimize product losses to the lowest possible level.

• Perform work according to service and cleanliness standards.

• Monitor kitchen hygiene and prepare for readiness (HACCP, HA, JCI).