Sous Chef | Catering | West
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Food Services | Culinary Arts | Executive Sous Chef
Job Type:
Full Time
Job Suitable For:
#nohashtag#skills-training
Benefits:
free food & beverages
training opportunities
personal development benefits
No. of Vacancies:
1
Job Description
Responsibility:
Overall in-charge of kitchen catering operations
Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
Procurement, selection, inspection and preparation of ingredients
Prepare and serve menu items
Lead, supervise and provide guidance to team members
Ensure smooth and efficient running of kitchen operations
Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
Ensure self and team’s compliance with all company policies/service procedures/standards at all times
Align with HSE & SFA requirements
Knowledge, Skills & Abilities Required:
Minimum 5 years of relevant experience as Chef in Institutional Catering Management
Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
Solid hands-on cuisine preparation skills
Strong leadership and communication skills to manage, train and motivate team members
Comfortable to work beyond normal business hours, whenever required
Overall in-charge of kitchen catering operations
Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
Procurement, selection, inspection and preparation of ingredients
Prepare and serve menu items
Lead, supervise and provide guidance to team members
Ensure smooth and efficient running of kitchen operations
Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
Ensure self and team’s compliance with all company policies/service procedures/standards at all times
Align with HSE & SFA requirements
Knowledge, Skills & Abilities Required:
Minimum 5 years of relevant experience as Chef in Institutional Catering Management
Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
Solid hands-on cuisine preparation skills
Strong leadership and communication skills to manage, train and motivate team members
Comfortable to work beyond normal business hours, whenever required
Job Criteria/Requirements
Qualifications:
Higher NITEC
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