Job Description:
Oversees the overall kitchen operational activities
Ensure that all food preparation are carried out according to the standard recipes and operating procedures, with the same level of quality and consistency
Ensure proper labeling of food items after preparation and maintain stock level of all food products
Enforce high standards of hygiene according to the safety and hygiene regulations set by Singapore Food Agency
Review existing processes (Food quality standards and SOP) regularly
Ensure that kitchen area, processing equipment and cooking utensils are clean and sanitized at all times
Requirements:
Min 3 - 5 years of relevant work experience in Hotels/Restaurants/Cafes (Applicants with lesser years of relevant work experience will be considered for the junior sous chef position)
Attained Basic Food Hygiene certification
Candidates who possess a professional culinary certification in western crusine will be an added advantage
Passion in culinary and F&B service
Creative in food preparation and presentation
Flexibility to carry out other culinary duties in other parts of the kitchen, if required
Possess good organisation skills, able to plan and delegate duties
