Sous Chef

We welcome anyones who are :

• Passion in F&B industries

• Self Motivated

• Cheerful & Energytic

• Always smile from heart

Minimum 4 years of working and supervisory experience as a Sous Chef

Experience with Western Cuisine in Events, Hotel, Banquet, Catering, Cruise, or Mass Production environment will be highly desired

Able to handle large volumes of food production on a daily basis (15K+)

Able to multi-task and work under pressure in a fast-paced environment

Flexibility to respond to a range of different work situations

Overall in-charge of kitchen catering operations

Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items

Procurement, selection, inspection and preparation of ingredients

Prepare and serve menu items

Lead, supervise and provide guidance to team members

Ensure smooth and efficient running of kitchen operations

Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment

Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business

Ensure self and team’s compliance with all company policies/service procedures/standards at all times

Align with HSE & SFA requirements

Others:

• Sets and maintains service standard by:

• Clearly describing standards

• Constantly comparing performance to standards.

• Responsible for operations during all meal periods.

Benefits :

• 4, 5 and 6 Days Work (*)

• Uniform Provided

• Staff Meal Provided

• 14 days AL

• Medical Benefit

• Health Insurance

• Staff Discount

• Career Development with Continuous Learning

• Incentive program

(*) Your work will be scheduled in a weekly roster with working hours between 7:00am and 1:00am and you will be expected to work on most weekends and public holidays, however we can and we do have exceptions for applicants with justified schedule restrictions.