Job Description

Overall Job Purpose:

The Junior Sous Chef is responsible for the day-to-day operations of the assigned section (Western). He/She provides guidance supervision on the production needs within the section and is responsible for the quality and usage of food produce to ensure controlled wastage and conscious to food costing as well as local sanitation and hygiene requirements. He/She is also proactive in tasks assigned, delegation, problem-solving and staff management and be able to handle the pressure from working in a fast-paced environment to meet daily production schedules.

Key Responsibilities

• Guide the preparation of food across workstations based on speed and rhythm of service
• Guide the plating of food items across the workstations
• Guide the preparation of workstations before the start of each service
• Assist to plan staff schedules based on operational needs
• Monitor inventory level to ensure sufficient inventory for kitchen operations
• Perform audits on portion and waste control practices to minimise loss and wastage
• Provide on-the-job training and performance evaluation to subordinates
• Promote positive working relations within the department and foster cooperation
• Support crisis response and recovery activities in accordance with business continuity policies
• Perform audits on staff\'s adherence to the organisation\'s personal, food and beverage hygiene standards
• Provide recommendations for the development of new recipes to renew menus based on suggestions given
• Suggest areas for continuous improvement across workstations
• Implement continuous improvement activities across workstations
• Guide staff in the usage of emerging technology and tools to improve work productivity
• Review existing work processes and procedures in accordance with process improvement reviews
• Propose to management and plan continuous improvement activities within the team
• Assist to monitor team\'s compliance with the organisation\'s Workplace Safety and Health (WSH) policies and procedures, food waste management & hygiene standards
  

• Candidate must possess at least \xe2\x80\x98O\xe2\x80\x99 level education, professional certificate in Culinary, NITEC, Diploma in Tourism and or equivalent
• Minimum 4 years of experience in similar capacity
• Possess valid Food & Hygiene Certification
• Punctual and discipline to ensure optimal work performance
• Willing to work on weekends and public holidays
• Willing to travel to Sentosa Island (Company Transport provided)