Sago Group

**Your Role**
- Ensuring that all food is of excellent quality, and served in a timely manner.
- To run and supervise any kitchen section to the required standards set by the Head Chef.
- Assist in menu planning, keeping in mind budget, and availability of seasonal ingredients.
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
- Appropriately delegate jobs to junior chefs and apprentices and support them in their development.
- Ensure good stock and waste control is practiced.
- Ensure adequacy of supplies at the cooking stations.
- Coordinating kitchen staff, and assisting them as required.
- Enforcing safety and sanitation standards in the kitchen.
- Assist in creating new recipes to keep the menu fresh.
- Help to maintain a climate of smooth and friendly cooperation.
- Perform other duties as assigned by the head chef and management.

**Requirements**:

- Recognised culinary qualification or similar discipline; Culinary school degree/diploma preferred.
- Minimum 1 year relevant experience in similar role
- Advanced knowledge of the culinary arts and working knowledge of F&B profession principles and practices.
- Perfectionism in sanitation and quality control.
- Portfolio of creative, unique dishes.
- Expert multitasking ability.
- Meticulous with good organizational skills.
- Team player with good interpersonal skills.
- Ability to run stocktaking and place orders for resupply.
- Exemplary work ethic in a high-pressure environment.
- Passion and pride for delighting people with food.

**Staff Perks**
- 5 Day work week
- Salary Range: from $2,400 - $2,800 (based on experience)
- Annual Leave: 7 Days in year one, 14 Days in year two, and 21 Days from year three onwards
- Medical Benefits (Upon confirmation) for full time employees
- Late Night Transport - Operations staff who end work after midnight can claim for transport expenses or use the cab charge

**Job Types**: Full-time, Permanent

**Salary**: $2,400.00 - $2,800.00 per month

**Benefits**:

- Food provided
- Health insurance
- Professional development

Schedule:

- Holidays
- Monday to Friday
- Night shift
- Weekend availability

**Education**:

- Local Polytechnic Diploma (required)

**Experience**:

- Chef de Partie: 1 year (required)

License/Certification:

- Safe Quality Food Certification (required)

Work Location: In person