Sous Chef
$ 3,800 - $ 3,800 / Per Mon
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Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.
COTU is a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!
Key Responsibilities:
Oversee the kitchen staff and ensure the smooth running of the kitchen.
Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
Supervise the preparation, cooking, and presentation of food.
Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
Ensure that all kitchen equipment is clean, maintained, and in good working order.
Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
Manage food inventory, control food waste, and order supplies as needed.
Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
Work with the head chef to create budgets and manage kitchen costs.
Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.
Qualifications:
Demonstrated experience as a chef
Experience in managing and developing staff in a kitchen environment
Ability to work in a fast-paced environment
Excellent communication, leadership, and organization skills
Ability to work flexible schedules, including weekends and evenings if needed.
Perks:
Attractive Salary package
Outpatient & Hospitalisation benefits
Staff meals & late night transport
Staff discount across all venues
COTU is a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!
Key Responsibilities:
Oversee the kitchen staff and ensure the smooth running of the kitchen.
Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
Supervise the preparation, cooking, and presentation of food.
Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
Ensure that all kitchen equipment is clean, maintained, and in good working order.
Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
Manage food inventory, control food waste, and order supplies as needed.
Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
Work with the head chef to create budgets and manage kitchen costs.
Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.
Qualifications:
Demonstrated experience as a chef
Experience in managing and developing staff in a kitchen environment
Ability to work in a fast-paced environment
Excellent communication, leadership, and organization skills
Ability to work flexible schedules, including weekends and evenings if needed.
Perks:
Attractive Salary package
Outpatient & Hospitalisation benefits
Staff meals & late night transport
Staff discount across all venues
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