Job Scope:
- Plan and prepare cuisines as per event requirements
- Review and develop the existing and/or new menus and recipes
- Supervise and monitor the quality control and presentation of all food items
- Ensure food production meets the expected consistency and standards
- Ensure inventory levels is sufficient for kitchen operations
- Ensure high levels of food safety and hygiene standards are in place
- Any other ad-hoc duties as assigned
Job Requirements:
- Minimum 4 years of working and supervisory experience as a Sous Chef
- Experienced in Western Cuisine in a Hotel, Catering, 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
Interested candidates, please click APPLY NOW or email your CV over to [email protected]
Please be informed that only shortlisted candidates will be notified
EA Personnel Name: Lim Li Yun, Sherlyn
EA Personnel No: R23118942
EA License No: 15C7752
