Sous Chef
$ 4,000 - $ 4,000 / Per Mon
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BENEFITS
• Outlet monthly sales incentive
• 5 Days work per week
• 44 hours weekly (OT & Off in lieu compensation)
• Staff Meals provided
• Transport from Vivo MRT to FOC Sentosa directly in and out daily
• Referral Fee (Up to $3000/-) *
• Uniform provided
• Career Growth Opportunities
• Employee discount of 25%
• Birthday treat for 2pax (Worth up to $150)
• Leave Benefits
• Medical Benefits
KEY RESPONSIBILITIES AND MEANS
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Assume the role as Head Chef in his or her absence
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Assure kitchen personnel is trained in best cleanliness and sanitation practices
Involve in hiring process, together with Head Chef, Executive Chef and HR Department
Develop new recipes and plating for new menus together with the head chef
Involve in kitchen schedule and monitor staff Overtime
Follow up with company procedures together with HR Department
Involve in staff management including vacation planning for the kitchen department
Assisting Head Chef in any problems that arise and seizes control of issues in the kitchen in their absence
• Outlet monthly sales incentive
• 5 Days work per week
• 44 hours weekly (OT & Off in lieu compensation)
• Staff Meals provided
• Transport from Vivo MRT to FOC Sentosa directly in and out daily
• Referral Fee (Up to $3000/-) *
• Uniform provided
• Career Growth Opportunities
• Employee discount of 25%
• Birthday treat for 2pax (Worth up to $150)
• Leave Benefits
• Medical Benefits
KEY RESPONSIBILITIES AND MEANS
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Assume the role as Head Chef in his or her absence
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Assure kitchen personnel is trained in best cleanliness and sanitation practices
Involve in hiring process, together with Head Chef, Executive Chef and HR Department
Develop new recipes and plating for new menus together with the head chef
Involve in kitchen schedule and monitor staff Overtime
Follow up with company procedures together with HR Department
Involve in staff management including vacation planning for the kitchen department
Assisting Head Chef in any problems that arise and seizes control of issues in the kitchen in their absence
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