- To control the food cost and the consistency of quality and quantity of food served
- Assists in the implementation of annual promotion plan and menu change cycle
- Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
- Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
- Recommend and organize proper and systematic storage of food items in the kitchen
- Prepares duty rosters schedules vacation and public holidays accordingly
- Competent with health, safety, and other emergency procedures
- Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef
Requirements:
- Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
- Basic knowledge of MS office
- High level of flexibility and adaptability
- Able to work public holidays and weekends
