SOUS CHEF
[Job Description]
- Strong culinary skills and knowledge of various cooking techniques, ingredients, and cuisines.
- Responsible for food preparation, including chopping, marinating, seasoning, and cooking.
- Supervise kitchen staff to ensure food is prepared correctly.
- Lead and manage kitchen staff effectively. This includes assigning tasks, providing guidance, and ensuring that everyone follows safety and hygiene standards.
- Responsible for managing kitchen operations, such as ordering supplies, maintaining inventory, and ensuring proper food storage. They should also manage kitchen equipment and make sure it's well-maintained.
- Ensure that all dishes leaving the kitchen meet quality and presentation standards set by the Group/Head chef.
- Comply with all food safety and sanitation regulations and ensure that the kitchen operates safely and hygienically.
- Effectively manage time to meet service deadlines, ensuring that food is ready for service at the right times.
[Job Requirement]
- More than 3 years of experience in a professional kitchen
- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.
- Strong leadership and communication skills to manage kitchen staff effectively.
- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.
Looking for candidates available to work:
- Expected working days: 6days a week
- Expected start date for role: 01 April 2024
- Expected salary: $2,500 - $3,500 per month(include incentive)
