Duties and Supporting Responsibilities:

• Create and check standard recipes and the preparations process of it to ensure portion control, uniformity of taste and quality.
• Create daily requisitions and kitchens transfers with the given ordering systems.
• Report all challenges and failures of machinery, tools or equipment’s and follow up.  
• Liaise and communicate with other Sous Chefs and Section leaders on any inter departmental requirements.
• Attend all training sessions deemed suitable by the Department Head.
• Check standard recipes and food preparations, ensuring proper portion control, uniformity of taste and quality.
• Monitor daily food requisitions and kitchens transfers in order to achieve the stock rotation desired.
• Report problems, failures of machines or small equipment and follow up on it.    
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.
• Plan to co-ordinate and supervise all menu implementations in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• To hold all recipes in master files for future reference.
• Carry out other duties as and when requested by management.

Job Requested:

• Result oriented, interpersonal skills. 
• Artistic flair, eye for details, taste and presentation. 
• Committed and career minded. 
• College degree/diploma from an accredited culinary institution or apprenticeship.
• At least 2 years’ work experience in 5-star hotel or high-profile restaurant in similar capacity.
• Strong leadership skills and interpersonal skills.