JUNIOR SOUS CHEF (PASTRY)
$ 3,000 - $ 3,000 / month
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Looking for Singaporean/ PR
-Have relevant baking certificate
-Have at least 3 years of baking experience
-14 days of Annual Leaves
-AWS/VB
-Meal Provided
JOB DESCRIPTION – JUNIOR SOUS CHEF
Job Functions & Summary:
Responsible for managing the day to day culinary operations in the assigned F&B outlet.
Job Roles & Responsibilities:-
· Responsible for all food productions for the assigned outlet.
· Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
· Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
· Develop and monitor food and labor budget for the section.
· Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
· Approve the requisition of products and other necessary food supplies.
· Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
· Implement control to minimize food waste.
· Consult the Executive Chef about food production aspects of special events being planned.
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
· Evaluate products to assure that quality, price and related goods are consistently attained.
· Any other duties that might be assigned from time to time.
-Have relevant baking certificate
-Have at least 3 years of baking experience
-14 days of Annual Leaves
-AWS/VB
-Meal Provided
JOB DESCRIPTION – JUNIOR SOUS CHEF
Job Functions & Summary:
Responsible for managing the day to day culinary operations in the assigned F&B outlet.
Job Roles & Responsibilities:-
· Responsible for all food productions for the assigned outlet.
· Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
· Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
· Develop and monitor food and labor budget for the section.
· Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
· Approve the requisition of products and other necessary food supplies.
· Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
· Implement control to minimize food waste.
· Consult the Executive Chef about food production aspects of special events being planned.
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
· Evaluate products to assure that quality, price and related goods are consistently attained.
· Any other duties that might be assigned from time to time.
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