Junior Sous Chef ( Pastry ) - #1100607

Reporting to the Sous Chef, your duties and Responsibilities shall include:

Job Responsibilities include, but not limited to

• Foster positive thinking and motivation within the kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• To attend weekly meetings set by the executive chef. 

• To hold weekly meetings with designated team to discuss standards of operation improvements.

• Communicate with Pastry Chef to ensure that all promotions and new menus are completed to the agreed standard.

• Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

• Be responsible and accountable for the department food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

• Responsible for monthly inventory in food supplies and kitchen equipment

• To ensure that all mis en place is fresh and checked daily according to business.

• Find ways to improve the efficiency of the operations, which will benefit our clients.

• Assist the Chef De Cuisine & Sous Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

• Complete detailed checks of the Outlet operation during whole service periods taking necessary actions to correct any deviation from quality standards.

• Complete weekly inspections of kitchens and restaurants report with a corrective action and follow-ups.

• Plan co-ordinate the outlet menu implementations in a timely manner.

• Assist Chef De Cuisine & Sous Chef in the preparation and control of daily and weekly market lists.

• Constantly strive to improve kitchen operating procedures.

• Relate guest comments, positive or negative, to the Chef De Cuisine & Sous Chef and take proper actions.

• Be responsible for the labour budget of the kitchen department.

• Control manpower distribution throughout the kitchens sections and makes adjustments anticipating unscheduled business.

• Perform any other reasonable duties as required by the department head from time to time.

• Be fully in charge & responsible of the whole kitchen operation with the absence of Chef De Cuisine & Sous Chef

• Have daily guest contact and report feedback.

• Comply with all hygiene standard that required.

• Ensure maximum compliance to all Food Safety Management System Policy and Procedure. 

• To comply with relevant club grooming standard and ensure proper standard is followed by all subordinate.

• Train all trainees in your section according to standard set by the Pastry Chef.

• To comply with all safety and security regulation.

• Strictly adhere to all Policy & Procedure existing in the club.

Join Our Team and Enjoy Fantastic Benefits!

• 5-Day Work Week in a convenient town area location

• 13-Month AWS Bonus to reward your dedication

• Performance Bonus for outstanding contributions

• Ang Pow Bonus

• Retention Bonus to celebrate your long-term commitment

• Meal Allowance and Split Shift Allowance for added convenience

• Career Advancement Opportunities to grow within the company

• Comprehensive Insurance & Medical Benefits for your well-being

• Employee Referral Fee Benefit to reward you for bringing great talent to our team