junior Sous Chef (western cuisine)

* Administration
- Manage, control and supervise the team members assigned in your shift
- Responsible for the proper efficiency and profitable functioning of the kitchen section which has been assigned to you
* Cost Management
- Organize the outlet food orders and requisitions by checking to confirm that the contents are actually required, work closely with the Exe Chef and Exec Sous Chef to determine quality and quantity of food materials used with a view of eliminating waste and spoilage.
* Hygiene and Cleanliness
- Supervise the team to ensure compliance to food & safety, hygiene standards are followed
* Maintaining Standards
- Suggestions to Outlet Chef for improvements, with the target to have more satisfied customers and/ or increase volume of business or profit
- Must possess knowledge of all menu items in regard to ingredients, method of cooking and presentation
- Responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
- Maintain the upkeep of your kitchen section, and ensure all your team members are well trained, has been assigned their specific duties and you will establish and promote a good teamwork within the kitchen, service, stewarding and F&B supporting departments
- Responsible to check maintenance of all kitchen equipment's located in your section and make any attempt to prevent the damage or loss of the hotel property
- Order taking and doing monthly inventory
* Benefits:
- Competitive salary + Service charge (minimum 3mil/month)
- 13th Month salary
- Incentive bonus
- JLT Health care package after 6 months of service
- Accommodation
- Full board, laundry service