Sous Chef
$ 2,800 - $ 2,800 / Per Mon
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DUTIES AND RESPONSIBILITIES
Coordinate all sections in the kitchen
Ensure consistent and smooth operations of the department
Drive organisational policies and procedures for inventory management
Follow food waste control guidelines
Lead in the training of new staff
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Operate kitchen to maintain profitability and costs for the culinary operations
Support to create new recipes for inclusion in new menus
Modify existing work processes and procedures in accordance with process improvement reviews
Support to maintain kitchen organization, staff ability, and training opportunities
Propose initiatives for continuous improvement
Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
Monitor the adherence of customer service standards
Provide food services to all guests in a manner that is professional, efficient yet friendly
Evaluate the effectiveness of service recovery strategies to improve customer service delivery
Evaluate impact of customer loyalty strategies to ascertain its effectiveness
Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
Ensure that working areas are always kept clean
Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
Inspect quality of food plating to ensure required standards are met when running the pass
Requirements
Minimum culinary certificate or equivalent with minimum 5 years of relevant experience
Good communications skills
Excellent use of various cooking methods, ingredients, equipment and processes
Able to multitask and work efficiently under pressure
Resolve issues in a fair and positive manner
Be punctual and well disciplined
Coordinate all sections in the kitchen
Ensure consistent and smooth operations of the department
Drive organisational policies and procedures for inventory management
Follow food waste control guidelines
Lead in the training of new staff
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Operate kitchen to maintain profitability and costs for the culinary operations
Support to create new recipes for inclusion in new menus
Modify existing work processes and procedures in accordance with process improvement reviews
Support to maintain kitchen organization, staff ability, and training opportunities
Propose initiatives for continuous improvement
Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
Monitor the adherence of customer service standards
Provide food services to all guests in a manner that is professional, efficient yet friendly
Evaluate the effectiveness of service recovery strategies to improve customer service delivery
Evaluate impact of customer loyalty strategies to ascertain its effectiveness
Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
Ensure that working areas are always kept clean
Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
Inspect quality of food plating to ensure required standards are met when running the pass
Requirements
Minimum culinary certificate or equivalent with minimum 5 years of relevant experience
Good communications skills
Excellent use of various cooking methods, ingredients, equipment and processes
Able to multitask and work efficiently under pressure
Resolve issues in a fair and positive manner
Be punctual and well disciplined
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