Sous chef
Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week
Description:
- Work with General Manager to develop and execute a culinary vision that aligns with our brand.
- Skillfully manage the team during R&D, ordering and other kitchen operations.
- Ask and incorporate customer feedback to drive continuous improvements.
- Responsible for R&D, menu creation, adjustment and kitchen configurations.
- Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
- Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
- Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
- Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.
Requirement:
- With at least 2-3 years of kitchen experience
- Good knowledge of food handling, food preparation and cooking procedures for a specific station
- Ability and willingness to do R&D.
- Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
- Excellent knowledge of food hygiene regulations and following company quality standards.
- Graduated with a culinary management will be an advantage
