SOUS CHEF

Job Summary

Coordinate and prepare kitchen cooking tasks while controlling costs, maintaining hygiene standards, and ensuring quality presentation and timely production.

Responsibilities

• Coordinate and prepare all cooking activities in the kitchen to meet production schedules
• Control food costs by minimizing spoilage, reducing waste, and applying portion control techniques
• Operate kitchen machines, equipment, and utensils correctly and clean them after use to maintain safety and hygiene
• Follow established kitchen procedures and contribute suggestions to improve efficiency and quality
• Ensure the presentation, taste, and timeliness of food production meet quality standards
• Maintain hygiene standards consistently throughout kitchen operations
• Perform additional duties and responsibilities as assigned by supervisors

Preferred competencies and qualifications

• Demonstrate teamwork skills and maintain a positive attitude in a kitchen environment
• Willingness to work shifts and weekends

Only shortlisted will be notified.