Sous Chef (St. John's - St. Margaret's Nursing Home)

Responsible for kitchen operations and Handle food preparation for our residents/clients and staff in the Nursing Home. Job Responsibilities · Responsible for kitchen operations including scheduling, planning and cooking · Ensuring food is properly prepared for our residents /clients and staff · Ensure the food is deliver timely according to the schedules: breakfast, morning tea break, lunch, afternoon tea break and dinner · Ensure compliance with food safety, hygiene, maintaining high cleanliness and sanitation standards. · Regularly check equipment, inventory, and workspaces for safety and cleanliness. · Manage kitchen inventory, monitor food costs, and maintain a budget. · Manage, supervised and training new kitchen staff · Any other task required by the Manager/Management Requirements · Diploma in Culinary Arts, Food & Beverage Management, or a related field. · At least 4 years’ experience in Kitchen / Restaurants or Food & Beverage business related · Working experience cooking in Nursing Home / Healthcare industry setting would be an advantage. · Strong understanding of food preparation standards and certification requirements. · Excellent cooking, food presentation skills and attention to detail. · Knowledge of food safety and hygiene regulations. · Experience in preparing a diverse range of cuisines, particularly Chinese, Malay and Western is added advantages. · Microsoft Office skills · Good interpersonal, communication and organisational skills. · Good command of English both verbal and written. · Able to work independently and with a team.