Sous Chef

Main Duties and Key Responsibilities:

• Assists in operating multi-facility food production facilities.
• Supervises the kitchen staff and ensures that they perform their duties as expected.
• Oversees all Western culinary aspects for banquets, functions, weddings and corporate events.
• Maintains adequate supply of materials required for food production.
• Prepares and controls food usage in order to minimize waste.
• Coordinates with F&B service personnel to ensure that a high standard of service is offered to members.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed NEA requirements.
• Prepares and revises menus as and when necessary.
• Responsible for food preparation and cooking duties.
• Performs opening and closing duties as specified.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
• Should possess basic computer skills.