Anagram Food Lab – Junior Sous Chef

Job Scope

• Support the Executive Chef/ Executive Sous Chef and the team ensuring smooth daily operations.
• Maintain complete knowledge of scheduled menus of the kitchen / F&B outlets as well as the menu items preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method.
• Uncompromising level of commitment and support to the Executive Chef in order to achieve the highest level of food safety requirement in all kitchens.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Ensures a cooperative and professional rapport is maintained with all external controls, casino management, and front of the house team. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Train and be a mentor figure to team member reporting to him.

Requirements

• At least 3 years of cooking experience in an F&B establishment and a minimum of 1 year in a supervisory role.
• Minimum Secondary education or equivalent or culinary certification.
• Possess strong interpersonal skills.
• Good written and verbal communication skills.
• Good working attitude and willingness to pick up new learning.
• Possess good organization skills and goal focus.
• Fast learner and have an eye for details.
• Able to work under pressure.
• A good team player.
• Possess a CAN-DO ATTITUDE.