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