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Junior Sous Chef

$ 3,000 - $ 3,000 / month

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Location: St. Luke's Hospital (F021107011)

Working Pattern: 6 days work week (incld Weekends & PH)





Responsibilities:

Supervise Food processing workers (Kitchen Assistants to Senior CDP) to ensure food preparation is up to standard.
Train up bakery capabilities for the team with Production Manager.
Manage day-to-day functioning of the productions efficiently and effectively.
Assign and delegate jobs to respective processing workers.
Uphold consistent quality and its efficient production output minimise production resources wastage.
Rein in operating costs for production resources on materials/ingredients used Initiate production cost-saving and labour productivity to enhance business competitiveness.
Ensure compliance to statutory food safety and hygiene requirements
Ensure on-time production and optimum labour utilisation
Any other duties as assigned by the manager from time to time.



Job Requirements:

Possess strong motivational and team building skills
Able to work in fast-paced environment and handle mass production