Job Description

COMPANY DESCRIPTION
Our Institutional Catering Division prepares more than 44,000 meals daily. We provide over 16 million meals a year to various commercial and governmental organisations such as the Ministry of Defence. Today, apart from offering retail management services, we are a major food caterer for the childcare and nursing home sectors.
DESIGNATION : Assistant Sous Chef (Indian Cuisine)

RESPONSIBILITIES

• Overall Responsible & maintains day-to-day operations of kitchen’s food quality, proper house-keeping & highest food safety standard, cleanliness and hygiene.
• Ensures daily operations is aligned to all company policies, procedures and maximum standards.
• Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s(CCH) Standard Operating Procedures (SOP)
• Monitors all equipments, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carriedout accordingly
• Maintains good working relationships with key stakeholders to foster a positive working environment.
• Works closely with Health, Safety & Environment (HSE) department and DefenceScience & Technology Agency (DSTA) to ensure proper kitchen hygiene and reduces food safety lapses.
• Ensure Cookhouse Grading A.
• Ensures daily cooking procedures are in accordance with CCH’s SOP.
• Supervise Junior Sous Chefs during receiving of goods and ensures proper inventory housekeeping.

• Knowledge on the Indian food ethics with at least 2-3 years of specialized cooking skills in Indian Cuisine and ability to manage team member.
• Pro-active and able to execute job tasks independently.