Junior Sous Chef / CDP (Central Kitchen Concept)

Responsibilities

• Prepare, cook and present quality dishes within the speciality section
• Assist the Sous Chef in the development of new menu concepts and ideas including seasonal items and for special events
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Maintenance of kitchen cleanliness and food safety standards
• Assist in managing health & safety regulations, food hygiene practices, waste control

Requirements

• Secondary School / O Level/Professional Certificate/NiTEC
• At least 3 Year(s) of working experience in Food/Beverage/ Restaurant Service
• Good knowledge of Local Cuisine, Western, Asian Cuisine
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Meticulous, result oriented and punctual for work
• Possess a positive, committal and can-do attitude
• Good team player but able to work independent