Junior Sous Chef

Reporting to the Executive Chef, the incumbent will be responsible for high quality and timely culinary production to support events in the Centre.

Scope:

· Assist the Food Production team in Centre’s daily operations

· Assist in review of existing menu, planning and development of menus and recipes

· Supervise and monitor the quality control and presentation of all food items

· Monitor inventory level to ensure sufficient inventory for kitchen operations

· Maintain high hygiene standard and regular checking on mise en plus and storage.

· Ensure ingredients are stored and prepared to minimize unnecessarily wastage/spoilage.

· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

· Perform any other duty as assigned

Requirements:

· Diploma in Culinary Management or relevant qualifications

· At least 2 years of experience in restaurant/Hotel preferable

· Able to multi-task and work under pressure in a fast-paced environment

· Cheerful and outgoing disposition

· Flexibility to respond to a range of different work situations

· Comfortable with technology and paperless business processes

· Able to work on rotating shifts, including weekends and public holidays