Key Responsibilities
The Junior Sous Chef is responsible for daily culinary production. Ensure that the food product are produced in the high food safety standards and maintained at all times. The candidate will be responsible for food safety and food production. The Junior Sous Chef will also actively engage the customer in food services in the outlet
- Plan and manage daily culinary operations and coordination ensure timely execution of daily meals to customers
- Responsible for kitchen and food safety hygiene and checks
- Ensure that food production are in accordance to the process flow and procedure
- Drive culinary training for the cooks
- Thoroughly understand customer requirements and attributes to ensure their integrity
- Work closely with his/ her culinary operations team on day to day operational issues and ensure that product and service standards are maintained at all times
- Take account and monitor daily on the section operations and work with operations teams to rectify issue
- Scheduling and manpower planning for culinary team
- Work with Operations, Dietician/ Nutritionist and culinary on cyclical menu execution
- Checking and ensuring all kitchen forms are updated on a daily basis
Key Requirements
- Build strong relationships with his team
- Act as the key point of contact for all culinary related issue, escalating these to Sous Chef as necessary and ensure that all cases are addressed and closed in a timely manner
- Plan and conduct regular performance reviews with the culinary team to iterate and improve SFS’ effectiveness for clients and get feedback to further strengthen SFS’ services
- Work cross functionally with other departments (Business Development, Culinary, Material Planning, Logistics, Purchaser) to drive new initiatives and problem solving
