Junior Sous Chef

Job Description

• Supervise Food processing workers to ensure food preparation is up to standard
• Manage day-to-day functioning of the productions efficiently and effectively
• Assign and delegate jobs to respective processing workers
• Uphold consistent quality and its efficient production output minimise production resources wastage
• Rein in operating costs for production resources on materials/ingredients used
• Initiate production cost-saving and labour productivity to enhance business competitiveness
• Ensure compliance to statutory food safety and hygiene requirements
• Ensure on-time production and optimum labour utilisation
• Assist in ordering and documentation
• Any other duties as assigned by the manager from time to time

Job Requirements

• Strong knowledge of food safety and hygiene
• Excellent communication and leadership skills to assist in overseeing kitchen operations, managing staff, and maintaining quality and cost control.