We are a Japanese Restaurant established since 2008 seeking for a dedicated Sous Chef. Reporting to the Head Chef, you will assist in the managing the productivity of kitchen staff & maintaining impeccable personal hygiene as well as setting high safety standards. Other duties include developing new recipes & perform various administrative tasks, such as ordering supplies & tracking inventories.
Job Description
- Plan & manage daily food preparation activities & staff supervision.
- Modify & creation of menus that meet high quality standards.
- Ensuring that all food items are prepared and served based on the restaurant’s recipe, preparation, and portion standards.
- Ordering kitchen ingredients based on menu & market demand.
- Calculate & control food/beverage costing against revenue.
- Maintain good food presentation & customers' satisfaction.
- Upkeep of kitchen equipment & follow-up on repairs/maintenances.
- Comply with good food hygiene including health & safety standards.
- Training of kitchen staff on culinary skills & personal well-being.
- Scheduling shifts by business hours, days & occasions.
Job Requirements:
- Strong leadership quality with excellent interpersonal skills.
- Sound cost management, analytical & conceptualization skills.
- Self-driven, creative & strong passion in the F&B environment.
- Minimum 5 years relevant experience in similar capacity.
- Preferably with diploma in food services or related disciplines.
Interested candidates, kindly send in your full details together with expected salary and contact number to [email protected]
