PRODUCTION (JNR) SOUS CHEF

The Central Kitchen Production Chef will be in a position of considerable responsibility & trust. He/she will be responsible for the daily running of the central kitchen. Report directly to the Executive Chef / Director, he is responsible to supervise a team of staff & work hand-in-hand with the Sales & Ops Manager, to ensure standard quality of food & menu planning.

Key Responsibilities & Duties:

. Central Kitchen (CKP) - comprising Butchery, Production, & Catering sections.

. Responsible for hiring, induction, training, staff evaluation, & welfare of all CKP staff with the Executive Chef / Director / Sales & Ops Manager.

. Ensure staffs are in proper attire, well groomed & practice good hygiene habits.

. Responsible for menu planning & costing for catering functions & events.

. Upkeep & maintains recipe book.

. Responsible & accountable for the operations & profitability of CKP.

. Monitor & control costs.

. Planning of CKP staff's duty roster.

. Ensure that the food standards & operations methods are strictly adhered to by CKP staff.

. Ensuring kitchen equipment & accessories are safely kept, maintained, & properly accounted for.

. Good housekeeping & sanitation conditions, conform to the food safety guidelines & requirements as stipulated by the Ministry of Environment.

. Supervise periodic physical inventory. Performs stocktaking & reconciliation duties. Ensures optimum quantities are maintained & sufficient for daily sales & to agreed stock levels.

Requirements:

. Minimum of 3 years in a culinary supervisory role

. Food Hygiene Officer / ISO-22K certification or equivalent

. Available to work on weekends & public holidays

. Able to handle pressure

. Able to work effectively in a fast-paced environment

. Computer literate

We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should be understood as responses are delayed during this period.