Junior Sous Chef

**Join Our Team and Enjoy Fantastic Benefits**
- **5-Day Work Week**in a convenient **town area**location
- **13-Month AWS Bonus**to reward your dedication
- **Performance Bonus**for outstanding contributions
- **Ang Pow Bonus**: Up to **$3,000**
- **Retention Bonus**to celebrate your long-term commitment
- ️ **Meal Allowance**and **Split Shift Allowance**for added convenience
- **Career Advancement Opportunities**to grow within the company
- **Comprehensive**Insurance & Medical Benefits**for your well-being
- **Employee Referral Fee Benefit**to reward you for bringing great talent to our team

Reporting to the Sous Chef, your duties and Responsibilities shall include:
**Job Responsibilities include, but not limited to**
- Foster positive thinking and motivation within the kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- To attend weekly meetings set by the executive chef.
- To hold weekly meetings with designated team to discuss standards of operation improvements.
- Communicate with Pastry Chef to ensure that all promotions and new menus are completed to the agreed standard.
- Ensure that positive working relations with non-Food and Beverage departments are fostered giving co
- operation at all times.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
- Be responsible and accountable for the department food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
- Responsible for monthly inventory in food supplies and kitchen equipment
- To ensure that all mis en place is fresh and checked daily according to business.
- Find ways to improve the efficiency of the operations, which will benefit our clients.
- Assist the Chef De Cuisine & Sous Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting pre
- determined quality standards.
- Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
- Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.
- Complete detailed checks of the Outlet operation during whole service periods taking necessary actions to correct any deviation from quality standards.
- Complete weekly inspections of kitchens and restaurants report with a corrective action and follow-ups.
- Plan co-ordinate the outlet menu implementations in a timely manner.
- Assist Chef De Cuisine & Sous Chef in the preparation and control of daily and weekly market lists.
- Constantly strive to improve kitchen operating procedures.
- Relate guest comments, positive or negative, to the Chef De Cuisine & Sous Chef and take proper actions.
- Be responsible for the labour budget of the kitchen department.
- Control manpower distribution throughout the kitchens sections and makes adjustments anticipating unscheduled business.
- Perform any other reasonable duties as required by the department head from time to time.
- Be fully in charge & responsible of the whole kitchen operation with the absence of Chef De Cuisine & Sous Chef
- Have daily guest contact and report feedback.
- Comply with all hygiene standard that required.
- Ensure maximum compliance to all Food Safety Management System Policy and Procedure.
- To comply with relevant club grooming standard and ensure proper standard is followed by all subordinate.
- Train all trainees in your section according to standard set by the Pastry Chef.
- To comply with all safety and security regulation.
- Strictly adhere to all Policy & Procedure existing in the club.