Sous Chef
7 days ago
COMPANY DESCRIPTION
Our Institutional Catering Division prepares more than 44,000 meals daily and provides more than 16 million meals annually to various commercial and governmental organisations.
Our service also includes onsite kitchen management for various business sectors.
DESIGNATION : Sous Chef
RESPONSIBILITIES
- Overall in-charge of kitchen operations
- Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
- Procurement, selection, inspection and preparation of ingredients
- Prepare and serve menu items
- Lead, supervise and provide guidance to team members
- Ensure smooth and efficient running of kitchen operations
- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
- Ensure self and team’s compliance with all company policies/service procedures/standards at all times
QUALIFICATIONS
- Minimum 5 years of relevant experience as Chef in Institutional Catering Management
- Deep knowledge in and passionate about Hospital cuisine & Modified Diets preferred
- Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
- Solid hands-on cuisine preparation skills
- Strong leadership and communication skills to manage, train and motivate team members
- Comfortable to work beyond normal business hours, whenever required
- Good knowledge in managing P&L, budgets and effective controls over food costs
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