Sous Chef (JR3693)

Job Specification



The Sous Chef is responsible for food production in accordance with the menu for patients or guest. Preparation and executing all special / therapeutic diet according and timely based with coordination assigned by the Executive Chef / Executive Sous Chef / Food service managers. He/she at ALL time need to display high professionalism and are highly efficient to provide highest food quality consistently, hygiene, sanitation, organizing food storage in high volume production cooking environment. A solid role model both to the food service and kitchen teams.



Duties and Responsibilities



Perform checks on diet texture and actively involved/ participate in daily belting & dishing. Operationally ensuring all foods established portions sizes are adhere.
Communicate and work closely with QA executive/ speech therapist, dietitian, ensuring special diets request are well translated and executed as per diet orders.
Constantly look out for damage / soiled utensils are NOT put into used practically for creaked or chipped casserole bowls.
Handle patients diet chit diligently and convey messages to fellow’s chefs, follow up and respond as appropriate. Informed any discrepancy immediately to RO.
He schedules working hours of all kitchen employees and ensure daily operation needs are achieved. Keeping the kitchen area clean & safe, organizing and conducting roll call, training for cooking method and best practices.
Works very closely with chief/ kitchen stewards and keeping all kitchen area clean and orderly. Assist in organizing training with roll calls and insists upon meticulous cleanliness and orderliness.
Ensuring foods, health and work safety are observed at ALL time
To carry out regularly checks on proper food segregation, foods tags / date dots and foods sampling for laboratory test are all in placed.
Constantly checks on tastes/ texture, temperature and visual appeal in ALL with section cooks.
To carry out on regularly checks on kitchen equipment and arranged for repaired immediately when needed.
Carry out procurements of raw ingredients with section chefs and are submitted on timely basic and as per required. Check on goods receiving and temperature logging are practice and are carry out in proper manner.
Ensuring and check of raw ingredients are not over stocking and are on par level at all time.
To carry out on regular food checks for wastage, spoilage, expiring/dented food cans and budgeting on procurements and scheduling kitchen monthly cleaning.
To conduct regular kitchen meeting/ updates and daily briefing with fellow foods service team’s members and ensuring SOPs are obeyed and practice at all time.
Participate and carry out on goods receiving.
Participate and carry out regular cleaning.
Prepare and consolidate kitchen staffs scheduling. (Weekly)
Checks /handle purchase requisition processes are well in palace and submitted on time.
Participate and carry out checks on foods temperature recording are all in placed.
Prepare and records of staff’s overtime, public holiday, annual leave and petty cash for submission on timely basic.
Monitor and track operational KPIs and other measurable indicators on a regular basis.
Participate in healthy week or any healthcare related activity and cooking demo.
Assist in supervising some operational IT system- Electronic Meal Ordering System, eMOS
Monitor and collate operations report on regular basic and highlight any discrepancies or irregularities to reporting officer.
Perform any other duties assigned by Executive Chef


Job Specification/Requirements



Qualification: At least GCE “N” or “O” Level. Preferably Diploma in food & Beverage with is an advantage.
Minimum 5 years of experience in the same capacity and duties. Must be able to handle large scale cooking operation and production.
Good knowledge and understanding and versatile in 3 or more ethnic cuisines.
Able to work independently with leadership qualities.
Good computer skills in Word, Excel and Power Point is an advantage.
Good communication and interactive skill
A good command of spoken and written English is an advantage.