SOUS CHEF - ORIENTAL KITCHEN (CATERING)
$ 4,500 - $ 4,500 / Per Mon
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KEY RESPONSIBILITIES
Assist in planning roster and deployment of staff;
Require to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
Require to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
Require to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
Require to have strong knowledge of Oriental cuisine plus the various derivatives and be able to prepare for presentation;
Able to carry out ordering according to load requirements, follow proper stock control and rotation;
Able to ensure that staff adhere to HACCP and medina food safety requirements;
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
Formal qualifications as a chef with minimum 5 years of relevant work experience
Have good knowledge in preparation of Oriental cuisine; recognized culinary certificate/ qualification and large food production experience would be an advantage
Possess good man-management, decision-making, problem solving, communication and training skills;
Be able to promote team-building spirit within the work place;
May be required to undergo a practical test to display his/her culinary skills;
Be flexible for internal rotation of sous chef positions;
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
Able to use the computer for emails, MS Word, Excel and computer systems related to area of work
Assist in planning roster and deployment of staff;
Require to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
Require to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
Require to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
Require to have strong knowledge of Oriental cuisine plus the various derivatives and be able to prepare for presentation;
Able to carry out ordering according to load requirements, follow proper stock control and rotation;
Able to ensure that staff adhere to HACCP and medina food safety requirements;
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
Formal qualifications as a chef with minimum 5 years of relevant work experience
Have good knowledge in preparation of Oriental cuisine; recognized culinary certificate/ qualification and large food production experience would be an advantage
Possess good man-management, decision-making, problem solving, communication and training skills;
Be able to promote team-building spirit within the work place;
May be required to undergo a practical test to display his/her culinary skills;
Be flexible for internal rotation of sous chef positions;
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
Able to use the computer for emails, MS Word, Excel and computer systems related to area of work
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