About the role:
Sous Chef - Institutional Catering
Full Time / Part Time
5 days work week (Mon - Fri), 7am to 4pm
Mycelium Catering is the institutional catering arm of The Emmanuel Stroobant Group - A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.
Job Description:
- Support the Kitchen in Charge in ensuring the smooth operation of the kitchen
- Assist in training new kitchen staff and apprentices, fostering a culture of learning and development
- Oversee food preparation and ensure consistency and excellence in presentation of all dishes.
- Monitor stock levels, place orders, and ensure proper storage of ingredients with 90% of stock count accuracy and 100% compliant to food Safety and workplace safety requirements.
- Maintain high standards of kitchen hygiene and safety.
Job Requirements
- Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
- Individuals with 2-3 years of experience in a similar role.
- Experience in an institutional catering or multi-outlet setting is preferred.
- Flexibility to adapt to changing priorities and tasks
