Sous Chef

**Responsibilities**:

- Responsible for assisting the Executive Chef/Chef De Cuisine in operating a multi-facility food production operation.
- Supervise the kitchen staff and ensure that they perform their jobs as expected of them.
- Responsible for maintaining adequate supply of materials required in the production of food.
- Prepares and controls food usage in order to minimize waste.
- Co-ordinate with F&B service personnel to ensure that a high standard of service is offered to the members.
- Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the NEA requirements.
- Prepare and revise menus as and when necessary.
- Assist in cooking when the situation warrants.
- Performs opening and closing duties as specifies.

**Requirements**:

- Should possess at least N/O Levels with at least 3 years of relevant working experience.
- Should possess basic computer skills.
- Updated resume
- Reasons for Leaving (Past & Present Employment)
- Notice Period
- Date of Availability