Junior Sous Chef - Culinary

Job Description & Requirements

Job Responsibilities
. Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
. Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
. Follow standard recipes and guidelines for food presentation, production, and portioning controls.
. Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
. Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
. Commit to serving and producing high quality food standard, applying First in First out! Best kitchen practice and adhering to stringent hygiene standards.
. Responsible for the food production following the flow from when it gets delivered to the guest plate be in control of the step by step preparation.
. Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
. Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
. Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
. Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
. Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
. Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements
Education & Certification
. Degree / Diploma / Certification in Culinary or Management

Experience
. At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant

Competencies
. Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
. Excellent logistical, culinary and leadership skills
. Fluent in English, knowledge of additional languages is advantages
. Willing and able to do shift work
. Have a well-groomed and professional appearance
. Work inside and continuously maneuver in and around all the Kitchens