Junior Sous Chef/ Sous Chef

· Support Head Chef (Pastry) in overall management and control of the cold kitchen operations, including planning and directing food preparation

· Compliant to the mandatory hygiene and safety standards and requirements

· Maintain and continuously seek improvement in food quality standards and service and operating standards to ensure maximum customer satisfaction

· To assist in ensuring volume of food prepared is according to business needs; thereby avoiding over-production or under-production to prevents food wastage and keeps food cost within budget

· Supervising and assisting in training of new employees

· To assist in the scheduling and managing of manpower to avoid incurring unnecessary overtime

· To possess expert knowledge of food preparation and cooking procedures

· Producing and presenting high quality pastry, dessert items in line with standards

· Assist in menu planning and R&D and contribute creative ideas for seasonal or new menu offerings.

· To work well with team members by creating a stimulating, positive and energetic working atmosphere

· To take ownership of all tasks, duties and responsibilities assigned to you and ensuring that they are completed according to the kitchen work schedule and to the required standard

· All other related duties assigned by Supervisor

Requirements

• Minimum 4 years of related experience

• Creative, responsible, organized and able to work in fast paced kitchen environment while maintaining consistency and quality

• Able to work with minimal supervision