JOB SCOPE
Junior Sous Chef will be responsible to assist the Chef for the preparation of orders and to achieve the highest possible standards in the Kitchen, including all food preparation and storage areas, wash up, equipment, utensils and corridors in the defined area.
JOB DESCRIPTION
- Responsible to assist the Chef for preparation of menus and to achieve the highest possible standards in the kitchen, including all food preparation & storage areas, wash up, equipment, utensils and corridors in the defined area.
- Responsible for ordering of stocks and supplies including cleaning materials.
- Organize and delegate responsibilities and authorities in the department to ensure that the work is carried out effectively and distributed fairly.
- Assist the Chef to plan weekly staff roster and to delegate work according to room accommodation, function bookings, local events and holidays.
- Assist the Chef to supervise all Kitchen staff with particular reference to hygiene, quality control, service of food, presentation, portion control and equipment.
- Ensure that there is adequate stock of food for day-to-day operation. Keep all store rooms in a clean, tidy and hygienic manner.
- Assist the Chef to conduct or to supervise the induction training of all new staff and to conduct both on-the-job and corrective training when necessary.
JOB REQUIREMENTS
- Possess at least SHATEC or ITE NITEC Culinary skills certificate.
- Possess at least one-two (1-2) years in hospitality/F&B industry.
- Specialised in Western and local cuisines with good organizing and coordinating skills.
- Able to work under pressure.
- Willing to take on a three (3) rotating shifts jobs.
- Able to work 6 days work week including Saturdays, Sundays and Public Holidays.
- Preferably able to communicate English and local dialects such as Cantonese, Hokkien and Teochew to attend to hotel guests from China, Taiwan and Asia Pacific countries.
- Able to commence employment within short notice period.
