Sous Chef - Singapore - MINOR FOOD GROUP (SINGAPORE) PTE. LTD.

Description

To maintain complete control of the kitchen at all times and the good quality of food and standards:

Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Ensure that all prepared food items that leave his or her kitchen are in good quality.

Able to spot problems and resolve them quickly and efficient.

Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified.

Manage amounts and costs of required supplies, such as food and ingredients.

Ensure that supplies, equipment, and work areas to ensure compliance to established standards.

Coordinate planning, budgeting, and purchasing for all the food operations.

Use a food development plan to improve sales and profitability of the outlet.

Maximize the productivity of the kitchen staff.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Expected to suggest or modify and create new menus as needed so that they remain effective for the purposes of the restaurant.

Perform administrative duties, including ordering supplies and reporting to the direct Supervisor.

Employ staff that meet set expectations and are suited to work in a fast-paced working environment Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

Monitor opening and closing duties of the outlet.

Provide co-ordination and services for both kitchen and service.

Report on time, in proper uniform and grooming.

Execute any other duties as requested by the management.