SOUS CHEF

Key Responsibilities

. You will be responsible for providing guidance to cooks and improving their cooking skills. You will spend at least 75% of your time on hands-on cooking.

. Manage Complex Centralized Kitchen operation ensure a safe and hygienic kitchen environment, and food are served in top quality according to SOP

. Supervise all culinary crew ensure all culinary staff practise good personal hygiene practices, compliance to food safety and workplace safety requirements

. Assist in the preparation and service of food to customers

. Lead the team and ensure the kitchen runs smoothly at all times

Key Requirements

- At least a holder of NTC2 or NTC3 in Food Preparation

- Familiar with local food cuisine- Experience in managing centralized kitchen operations

- Valid basic food hygiene certification