Description:
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by central kitchen
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
- Full awareness of all events menu items, their recipes, methods of production, and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Personally responsible for hygiene, safety, and correct use of equipment and utensils.
- Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
Requirement:
- Candidate must possess at least a Diploma/Degree in Culinary or relevant certification
- Proven experience working as a CDP/Junior Sous Chef or in a similar role within a catering or hospitality environment.
- Experience in Western or Chinese cuisine, including Canapé, Salad and Western or Chineses Dishes
- Equipped with excellent sense of taste and creativity in food presentation.
- Excellent time management and organizational abilities, with the capacity to multitask and prioritize tasks in a high-pressure setting.
- Ability to work independently and efficiently in a team
