Chef / Junior Sous Chef

Description

Responsibilities:

• Assist in day-to-day culinary operations.
• Responsible for food production in the assigned role.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout the assigned kitchen areas at all times.
• Implement controls to minimize food waste.
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety sanitation and accident prevention principles when necessary.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
• Ensure effective control of stock purchasing, receipt, storage, preparation and service with regards to quality, quantity and safety.
• Work closely with the Operations Manager and respective teams in collecting customer feedback and focus on improvement and development.

Job Requirements:

• Must possess at least WSQ Food Safety Level 1 certificate.
• Knowledge of local, Chinese & halal cuisine will be an added advantage.
• Minimum 3 Year(s) of relevant experience.
• Knowledge of various cooking methods, ingredients, equipment and procedures.
• Candidates with more experience will be considered for a higher role.