Sous Chef in Central Kitchen

5.5 days work week (Wednesday half day and Sunday off)

Main Responsibilities

- Report to Processed Food Supervisor

- Prepare and cook processed food items according to established recipes and guidelines.

- Prepare and cook staff meal for central kitchen

- Maintain accurate records of recipes, production processes, and ingredient specifications.

- Maintain quality control for all products including monitoring freshness, taste,texture, and presentation.

- Ensure the consistency and the quality of food served for staff meals

- Clean and sanitise workstations and equipment

- Assist in managing discipline, cleanliness and hygiene of the kitchen area

- Ensure adherence to food safety and sanitation standards in the processing area.

- Monitor inventory levels and coordinate with the procurement team to ensure availability of necessary ingredients and supplies/ stock level.

- Participate in checking all purchased supplies for quality and account for each delivered item

- e-Procurement for ordering supplies and update GRN

- Assist in bi-monthly stock take

- Adhere to company's standard operating procedures

- Any other appropriate duties and responsibilities as assigned