Position: Sous Chef
Reporting To: Executive Chef
Reporting to the Executive Chef of the assigned school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children's menu for morning snacks, lunch and afternoon snack.
Job Role & Responsibilities
- Maintain food safety and sanitation standards.
- Follow recipes, including measuring, weighing and mixing ingredients
- Ensure ingredients and final products are fresh
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food
- Ensure food is hygienically stored and food storage areas are kept clean.
- Ordering stock in line with requirements, keeping accounts and budget control.
- Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
- Ensure all kitchen equipment are cleaned before and after use.
- Keeping track freezers and refrigerators at the correct temperature.
- Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
- Ensuring the effective and regular removal of waste materials to the designated waste bins.
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by superiors
Requirements:
- Exceptional cooking skills
- Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
- Familiarity with the best practices in the hotel and catering services industry
- Knowledge of health and safety standards
- Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system
- Ability to multitask and work quickly under pressure
- Advanced verbal and written communication skills
- Attention to detail and organizational skills
- Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
- Ability to work as part of a team, collaborating on complex dishes
- Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
- Calm demeanor to work in a high-stress, fast-paced environment
- Accountability for the dishes they prepare measuring up to the expectations of management
- Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef
- Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
- Ability to stand in one place for hours at a time, handle extreme heat and work shifts
- Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
- Excellent communication and interpersonal skills
- Able to work well independently as well as within a team
- Able to do basic calculations.
All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.
