Sous Chef/ Junior Sous Chef (Michelin Guide Restaurants Group)

Responsibilities: 

• Assist the Executive Chef in the development and organization of all culinary menus.
• Coordinate and oversee food production processes to ensure timely execution.
• Uphold the utmost standards of quality and consistency in all products.
• Possess a strong understanding of monitoring food and labor expenses.
• Accountable for the preparation and cooking of dishes that exemplify superior freshness and flavor.
• Supervise and train kitchen personnel.
• Collaborate closely with management to modify food menus in response to customer feedback and promotional activities.
• Ensure that the kitchen environment adheres to high standards of food quality, safety, and cleanliness.
• Maintain order and discipline within the kitchen during peak service times.
• Candidates with limited experience will be classified as Junior Sous Chefs.

Requirement:

• Proficient in food and beverage operations, cost management, and promotional strategies.
• Comprehensive knowledge of diverse cooking techniques, ingredients, equipment, and processes.
• Possesses a robust business acumen along with operational, administrative, and interpersonal abilities.
• A minimum of 3-4 years of experience in a kitchen setting as a chef or in a related food and beverage role.
• Well-versed in the culture of fine food and beverages.
• A collaborative team member with strong communication and supervisory competencies.
• Exhibits excellent interpersonal, management, and problem-solving skills.
• Highly organized and detail-oriented, with a strong sense of accountability.
• Possesses sound knowledge of hygiene practices.
• Proficient in both spoken and written English.

Benefits:

• Tips 
• Duty Meals
• Medical Insurance
• Statutory Holidays
• Annual Leave
• 8 days off per month
• Marriage Leave
• Excellent Working Environment & Rewardable Career
• Discretionary Bonus