Sous Chef(6281)

The Sous Chef is responsible for food production in accordance with the menu for patients or guests. Preparation and executing all special and therapeutic diet accordingly and timely based with coordination assigned by the Executive Chef, Executive Sous Chef and/ or Food Services Manager(s). He or she is required to display high professionalism and high efficiency to provide the highest food quality consistently, while making sure that the hygiene, sanitation and food storage organisation in high volume production cooking environment is met at all times. Be a solid role model both to the food services and kitchen teams.

**Primary Responsibilities and Duties (80%)**
- Perform checks on diet texture and be actively involved/ participate in daily belting & dishing, ensuring all foods established portions sizes are adhered.
- Communicate and work closely with QA Executive/ Speech Therapist and/ or Dietitian to ensure all special diet requests are well translated and executed as per diet orders.
- Keeping the kitchen area clean & safe by constantly look out and make sure any damaged or soiled utensils are not put into use, such as creaked or chipped casserole bowls etc. Carry out regular checks on kitchen equipment and arranged for repaired immediately when needed.
- Handle patients diet chit diligently and convey messages to fellow’s chefs, follow up and respond as appropriate. Informed any discrepancy immediately to RO.
- Schedule working hours for all kitchen employees and ensure daily operational needs are achieved.
- Prepare, organize and conduct roll call and training for cooking method and share best practices to all staff, such as insisting of meticulous cleanliness and orderliness within the kitchen environment.
- Works very closely with Chief and/ or Kitchen Stewards and ensuring all kitchen area clean and orderly.
- Ensuring foods, health and work safety are observed at all times.
- Carry out and lead regular checks on proper food segregation, foods tags, date dots and foods sampling for laboratory test.
- Constantly checks on food tastes and texture, temperature and visual appeal for all section cooks.
- Carry out procurements of raw ingredients with section chefs and ensure that all orders are submitted on timely basic and as per required. Check on goods receiving and temperature logging are practice and are carry out in proper manner.
- Ensuring and check of raw ingredients are not over stocking and are on par. Carry out regular food checks for wastage, spoilage, expiring or dented food cans and budgeting on procurements and scheduling kitchen monthly cleaning.
- To conduct regular kitchen meeting, briefing and updates daily with the team and ensuring all SOPs are obeyed and practiced at all time.
- Prepare and record staff’s overtime, public holiday, annual leave and petty cash for submission on timely basic.
- Monitor and track operational KPIs and other measurable indicators on a regular basis.

**Secondary Responsibilities and Duties (20%)**
- Participate in “Healthy Week” or any healthcare related activities and cooking demo.
- Assist in supervising some operational IT system - Electronic Meal Ordering System, eMOS.
- Monitor and collate operations report on regular basics and highlight any discrepancies or irregularities to reporting officer.
- Perform any other duties assigned by Executive Chef.

**Job Requirements**
- Minimum GCE “N” or “O” Levels, Diploma in Food & Beverage or Culinary Arts is an advantage.
- Minimum 5 years of experience in the same capacity and duties. Must be able to handle large scale cooking operation and production.
- Good knowledge and understanding and versatile in 3 or more ethnic cuisines.
- Able to work independently with leadership qualities and provide leadership to cooks and kitchen helpers.
- Good computer skills in Word, Excel and Power Point are an advantage.
- Good communication and interactive skill.
- A good command of spoken and written English is an advantage.