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 : Sous Chef

RESPONSIBILITIES

• Supervise and monitor consistency of food standards in the Banquet, Cafeteria and outside Catering operations
• Work with the executive chef to produce diversified menus in accordance with the client’s policy
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Responsible for the daily operations of the kitchen with proper housekeeping and high standard of cleanliness and hygiene maintained at all times
• Create food tasting menu for clients who are interested in contracting for different events (wedding, banquet, corporate function)
• Good management of food cost and food wastage
• Train and supervise kitchen staff to provide best results in minimum time at the maximum available resources
• Maintain kitchen inventory and order supplies
• Ensure that the kitchen and banquet adhere to all company policies, procedures and standards
• Any other job duties as assigned by the superior

• Diploma in Culinary Arts or equivalent
• Minimum 5 years of experience in Banquet Kitchen
• Excellent organizational, supervisory and people management skills
• Computer literate