Junior Sous Chef/ Sous Chef

Job Highlights:

• 5-day work week
• AWS and Variable Bonus
• Duty meals provided
• Annual Leave, Family Care Leave and Birthday Leave
• Usage of Club's sports and recreational facilities

Responsibilities:

• Responsible for managing the day to day culinary operations in the assigned F&B outlet.
• Responsible for all food productions for the assigned outlet.
• Ensure quality, consistency, portions and presentations of all products.
• Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
• Ensure sauces, soups, dressing and food-related items are prepared according to 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.
• Cook or directly supervise the cooking of items that require skillful preparation.
• 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.
• Visit dining area periodically to gather feedbacks on food from guests
• Any other duties that may be assigned from time to time.

Requirements:

• Certificate in Culinary skills, or its equivalent.
• Minimum 6 years’ relevant working experience in culinary in resorts and up-market hotels.
• Knowledge in various cooking methods, ingredients, equipment and procedures.
• Familiar with industries’ best practices.
• Accuracy and speed in handling emergency situations and providing solutions.
• Excellent organizational and management skills.
• Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
• Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.