Sous Chef 

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  • Date Listed17/09/2019
  • Job TypeFull-Time

Responsibilities

  • Leads kitchen team in chef's absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements

  • Experience in F&B Industry as Sous Chef
  • Culinary Certificate Qualifications
  • Formal Culinary Training
  • Extensive Food and Beverage and Restaurant Industry Knowledge
  • Strong Organizational Skills
  • Attention to Detail
  • Knowledge of Restaurant Regulations
  • Ability to Work Under Pressure
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City Hall / Clarke Quay
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