Sous Chef

  • Job category
  • Job level
    Middle Management
  • Contract type
    Full Time
  • Location
  • Salary
    S$3000 - S$4000

Job Description

1. Job Description

· Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.

· Maintain a high standard of hygiene and health and safety.

· Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.

· Ensure a strict control on food waste and reporting any waste in the correct procedure.

· Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.

· Ensure all portion controls are strictly adhered to.

· Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.

· Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.

· Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.

· Ensure a close professional working relationship with other members of staff at all times.

· Ensure the kitchen is secure, clean and safe before going off shift.

· Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.

· Attend all team briefs as required.

· Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

2. Job Requirement

· Minimum 3 years of relevant experience

· Possess good hygiene and personal grooming standards

· Able to work in a fast-paced environment

· Able to work split shifts

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Closing on 07 Dec 2021

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