Junior Sous Chef

JOB DESCRIPTION:

• Assist in the management of Kitchen Operations,
• Section of F&B operations, including menu planning and costing, Organizing special events, developing new dishes, maintaining food quality,
• Adhere to local regulations concerning health, safety, or other compliance and SOPs,
• Works with Head Chef in the preparation of Department Budget,
• Familiar with property safety, first aid and fire and emergency procedures,
• Responsible for delivering exceptional customer focused service under the direction of the Head Chef and Restaurant Manager.

QUALIFICATIONS AND REQUIREMENTS:

• Relevant educational Certificate in Culinary, Hospitality Management, Food & Beverage, or related fields,
• 4 years of related experience or an equivalent combination of education, and experience,
• Have valid Hygiene Certificate,  
• Able to read and write English.