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Junior Sous Chef
1 month ago
Responsibilities
- Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
- Supervise, coach and motivate the team in the kitchen
- Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
- Following kitchen and hygiene set standards
- Responsible of management and progress of cooks
- Providing 100% outstanding satisfaction service to customers
Requirements
- Possess certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years of relevant experience in Chinese restaurants
- Good interpersonal, communication and supervisory skills
- Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications
Tell employers what skills you have
Culinary Management
Ingredients
Restaurants
Cooking
Business Continuity
Inventory
Critical Thinking
Supervisory Skills
Inventory Control
Dispute Resolution
Culinary Education
HACCP
Decision Making
Hazard Analysis
Culinary Skills
Cost Control
Culinary
Culinary Arts
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