Junior Sous Chef (Cold Kitchen)

Responsibilities

• Responsible for the food production and daily operations of the Cold Kitchen 
• Ensure quality of the food items are maintained to the highest standards
• Ensure compliance of food safety and hygiene standards at all time
• To maintain all standards of operation in the absence of the Sous Chef
• Manage food cost controls and monitor stock of kitchen supplies

Job Requirements

• Diploma in culinary related disciplines or equivalent vocational training certificate
• 8 years of culinary experience gained in luxury hotels
• Thorough knowledge and experience of menu planning and cost-control
• Well-versed in kitchen hygiene
• Team player with good communication skills