Sous Chef (St. John's - St. Margaret's Nursing Home)

Responsible for kitchen operations and Handle food preparation for our residents/clients and staff in the Nursing Home.

Job Responsibilities

. Responsible for kitchen operations including scheduling, planning and cooking

. Ensuring food is properly prepared for our residents /clients and staff

. Ensure the food is deliver timely according to the schedules: breakfast, morning tea break, lunch, afternoon tea break and dinner

. Ensure compliance with food safety, hygiene, maintaining high cleanliness and sanitation standards.

. Regularly check equipment, inventory, and workspaces for safety and cleanliness.

. Manage kitchen inventory, monitor food costs, and maintain a budget.

. Manage, supervised and training new kitchen staff

. Any other task required by the Manager/Management

Requirements

. Diploma in Culinary Arts, Food & Beverage Management, or a related field.

. At least 4 years experience in Kitchen / Restaurants or Food & Beverage business related

. Working experience cooking in Nursing Home / Healthcare industry setting would be an advantage.

. Strong understanding of food preparation standards and certification requirements.

. Excellent cooking, food presentation skills and attention to detail.

. Knowledge of food safety and hygiene regulations.

. Experience in preparing a diverse range of cuisines, particularly Chinese, Malay and Western is added advantages.

. Microsoft Office skills

. Good interpersonal, communication and organisational skills.

. Good command of English both verbal and written.

. Able to work independently and with a team.