WESTERN SOUS CHEF

Job content

• To produce high quality of Western food for Catering / banquet order
• To ensure the consistency of high-quality standard of food and dish presentation.
• To ensure the foods/dishes are prepared according to the standard recipe.
• To ensure the kitchen is manned efficiently and day-to-day operations run smoothly.
• To plan and ensure the weekly work schedule is executed according to the business needs.
• To assist the Executive Chef in new menu and recipes planning as well in food presentation.
• To provide “On-Job Training” and guidance to team members from time to time.
• To conduct team meetings and coordinate between kitchens and all Departments concerned on matters in relation to Kitchen operations.
• Undertake any other duties assigned by the Executive Chef.

Requirements:

• Minimum 5-8 years of relevant work experience in banquet or catering.
• Proficiency in Western cuisine and preparation
• Possess leadership experience to manage, train and motivate staff.
• Ability to handle high-pressure situations and meet deadlines in a fast-paced environment.
• Willing to assist in front-end operations (if needed)
• Experience in running and delivering culinary projects.