SOUS CHEF

Job Descriptions and Responsibilities

Responsible for the supervision of order and purchase, managing personnel within the kitchen department and overseeing all aspects of running the kitchens and personnel of 11 Restaurants and a large banqueting facility To assist and deputize the Executive Chef

Qualifications:

  • 2-3 years’ experience in an Sous Chef position in a large banquet facility property or in a 5 star International hotel would be an advantage
  • Good knowledge of Asian and Western cuisines
  • Must have knowledge about HACCP/ Food and Hygiene safety trained
  • Good command of English
  • Able to work under pressure with minimum supervision
  • Must be a good Team player with good leadership skills and is service-oriented
  • Must have knowledge about fundamentals of food and labour cost control
  • Must be a good team player and motivated and willing to lead colleagues
  • Basic computer knowledge is an advantage

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