JUNIOR SOUS CHEF (5 Day Work Week)

• Ensure the consistency in the preparation of all food items • Maintain proper rotation of product in all chillers to minimize wastage/spoilage • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Follow all safety and sanitation policies when handling food and beverage • Responsible to supervise junior chefs or commis. • Able to estimate the daily production needs and checking 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 menu items, their recipes, methods of production and presentation standards. • Good command of spoken English • Pleasant and outgoing personality • Team player, preferable with good communication and interpersonal skills • Positive service attitude, coachable, willingness to learn • High standard of personal hygiene • Able to work on weekends and public holidays • 5 day work week, 48 hours per week • Variable and daily incentive scheme • Free shuttle bus from Tanah Merah MRT station