Junior Sous Chef ($3300 - $4000)

Job Responsibilities • Responsible for the day-to-day operation of the kitchen, producing the highest standard of food at all times. • Assist in research and development (R&D) for new menu items, recipes, products, and processes, while improving on existing menu items. • Assist the Head Chef in ordering stocks to maintain inventory at all times and ensure proper storage of food and beverage products, inventory, and equipment. • Follow procedures to replenish supplies in a timely manner, minimize waste, and maintain kitchen Standard Operating Procedures (SOPs). • Ensure standards of food hygiene, health, and safety are monitored and continually upgraded to the standard required by the National Environment Agency (NEA). • Establish performance and development goals for team members and promote teamwork through daily communication and coordination with other departments. • Work closely with other Chefs of all levels and perform other duties as directed by management / stakeholders. • Manage the kitchen team in the Head Chef's absence, including creating schedules for kitchen employees and evaluating their performance