Junior Sous Chef

Responsibilities

Operational Junior Management:

• Oversee the day-to-day operations of the industrial kitchen.
• Ensure the kitchen team meets food cost and production volume targets.
• Implement strategies to improve productivity and reduce wastage.
• Able to take over Sous Chef in His Absence.
• Able to handle paperwork (Ordering of Goods, Market list, Prep List)

Culinary Expertise:

• Demonstrate a strong understanding of local, Asian, and Western cuisines.
• Contribute to menu development and culinary innovation.

Team Leadership:

• Manage and lead a diverse kitchen team.
• Provide guidance and training to kitchen staff.
• Foster a collaborative and high-performance work environment.
• Take ownership of the Kitchen Operation.

Production and Timing:

• Time punctuality (Delivering Task on Time)
• Ensure meals are cooked on time according to customer orders.
• Maintain a smooth workflow to meet service deadlines.

Quality and Safety:

• Take responsibility for the quality and safety of all meals cooked.
• Enforce hygiene and safety standards in the kitchen.
• Maintain Good Hygiene of Premises Including Working area, Storage Room, Chiller Room)
• Practice Good Personal Hygiene
• Always Practice First in First Out
• Ensuring all Food and Products meets the Company Standard

Shift Flexibility:

• Able to work in shifts to accommodate operational requirements.

Requirements

• Minimum 3 years of experience in industrial kitchens.
• In-depth knowledge of local, Asian, and Western cuisines.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.
• Strong team player
• Able to work in Shift