Sous Chef in Central Kitchen

5.5 days work week (Wednesday half day and Sunday off) Main Responsibilities - Report to Processed Food Supervisor - Prepare and cook processed food items according to established recipes and guidelines. - Prepare and cook staff meal for central kitchen - Maintain accurate records of recipes, production processes, and ingredient specifications. - Maintain quality control for all products including monitoring freshness, taste,texture, and presentation. - Ensure the consistency and the quality of food served for staff meals - Clean and sanitise workstations and equipment - Assist in managing discipline, cleanliness and hygiene of the kitchen area - Ensure adherence to food safety and sanitation standards in the processing area. - Monitor inventory levels and coordinate with the procurement team to ensure availability of necessary ingredients and supplies/ stock level. - Participate in checking all purchased supplies for quality and account for each delivered item - e-Procurement for ordering supplies and update GRN - Assist in bi-monthly stock take - Adhere to company’s standard operating procedures - Any other appropriate duties and responsibilities as assigned