Sous Chef
Posted on :
04-01-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 494533
- Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel’s food cost
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote health & safety
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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