Job description / Role
Essential and optional requirements
We currently offer an exciting career opportunity for a Junior Sous Chef for our upcoming Pan Asian Restaurant. Reporting directly to Executive Sous Chef, the selected candidate will be responsible to manage the Pan Asian Restaurant kitchen operations achieving business objectives through customer focused service delivery.
Daily tasks include: coordination the preparation of the menus and annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure; effectively managing staffing costs by preparing efficient work schedules in line with legal requirements and demonstrate service attributes in accordance with industry expectations and company standards.
Junior Sous Chef will be responsible for monitoring effectiveness of workflow and sequence of service during service periods and provides hands-on support as and when required. Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs. Provide constant coaching, counselling and discipline to colleagues to ensure their capability to meet the needs of the guests and the hotel.
• The ideal candidate for this role should have at least 1 year experience as a Junior Sous Chef in a successful Pan Asian restaurant in a four or five star hotel, preferably should have a recognized hotel diploma.
• An experience in managing a busy kitchen operation, an excellent knowledge of Pan Asian Cuisine is required. A detailed knowledge of food skills (especially wok skills) and HACCP savviness is essential for this role as well as a proven track record in launching new concepts and promotions, training and developing staff. Passion, creativity and a good command of English (verbal and written) is also essential for this role.
• Level of Education Vocational education
Areas of study
• Food and beverage
• 3 to 5 years
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