Institutional Catering Services – Sous Chef

Sous Chef (Senoko Way)

• Supervise and monitor consistency of food standards 
• Work with the executive chef to produce diversified menus in accordance with the client’s policy
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Responsible for the daily operations of the kitchen with proper housekeeping and high standard of cleanliness and hygiene maintained at all times
• Good management of food cost and food wastage
• Train and supervise kitchen staff to provide best results in minimum time at the maximum available resources
• Maintain kitchen inventory and order supplies
• Ensure thatn the kitchen adhere to all company policies, procedures and standards.
• Any other job duties as assigned by the superior.

Qualifications

• Diploma in Culinary Arts or equivalent qualifications/apprenticeship