SOUS CHEF (JAPANESE CUISINE)
$ 3,200 - $ 3,200 / Per Mon
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KEY RESPONSIBILITIES
Possess good man-management, decision-making, problem solving, communication and training skills;
Be able to promote team-building spirit within the work place;
Be able to assist in planning roster and deployment of staff;
Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
Have strong knowledge of Japanese cuisine plus the various derivatives and be able to prepare for presentation;
Be able to use computer systems related to area of work;
Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
Be able to ensure that staff adhere to HACCP and medina food safety requirements;
May be required to undergo a practical test to display his/her culinary skills;
Be flexible for internal rotation of sous chef positions;
Supervise meals produced, according to menu specifications, production schedules and menu cycle;
Monitor the performance of machines/equipment and report any malfunction;
Prepare adhoc special requests for dishing last minute
KEY REQUIREMENTS
Preferably with minimum 8 years of relevant experience in F&B industry
Comfortable with 6 days work week and shift work
Able to use the computer for emails, MS Word and Excel
Have good knowledge in preparation of Japanese cuisines; recognised culinary certificate/ qualification and large food production experience would be an advantage
Ability to work in a large brigade with a multi culture team
Effective communication skills, including ability to communicate in both written and spoken English
A passion for cooking and interest in inflight catering
Possess good man-management, decision-making, problem solving, communication and training skills;
Be able to promote team-building spirit within the work place;
Be able to assist in planning roster and deployment of staff;
Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
Have strong knowledge of Japanese cuisine plus the various derivatives and be able to prepare for presentation;
Be able to use computer systems related to area of work;
Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
Be able to ensure that staff adhere to HACCP and medina food safety requirements;
May be required to undergo a practical test to display his/her culinary skills;
Be flexible for internal rotation of sous chef positions;
Supervise meals produced, according to menu specifications, production schedules and menu cycle;
Monitor the performance of machines/equipment and report any malfunction;
Prepare adhoc special requests for dishing last minute
KEY REQUIREMENTS
Preferably with minimum 8 years of relevant experience in F&B industry
Comfortable with 6 days work week and shift work
Able to use the computer for emails, MS Word and Excel
Have good knowledge in preparation of Japanese cuisines; recognised culinary certificate/ qualification and large food production experience would be an advantage
Ability to work in a large brigade with a multi culture team
Effective communication skills, including ability to communicate in both written and spoken English
A passion for cooking and interest in inflight catering
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