The posting
We welcome anyones who are :
- Passion in F&B industries
- Self Motivated
- Cheerful & Energytic
- Always smile from heart
Minimum 4 years of working and supervisory experience as a Sous Chef
Experience with Western Cuisine in Events, Hotel, Banquet, Catering, Cruise, or Mass Production environment will be highly desired
Able to handle large volumes of food production on a daily basis (15K+)
Able to multi-task and work under pressure in a fast-paced environment
Flexibility to respond to a range of different work situations
Overall in-charge of kitchen catering operations
Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
Procurement, selection, inspection and preparation of ingredients
Prepare and serve menu items
Lead, supervise and provide guidance to team members
Ensure smooth and efficient running of kitchen operations
Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
Ensure self and team’s compliance with all company policies/service procedures/standards at all times
Align with HSE & SFA requirements
Others:
- Sets and maintains service standard by:
- Clearly describing standards
- Constantly comparing performance to standards.
- Responsible for operations during all meal periods.
Benefits :
- 4, 5 and 6 Days Work (*)
- Uniform Provided
- Staff Meal Provided
- 14 days AL
- Medical Benefit
- Health Insurance
- Staff Discount
- Career Development with Continuous Learning
- Incentive program
(*) Your work will be scheduled in a weekly roster with working hours between 7:00am and 1:00am and you will be expected to work on most weekends and public holidays, however we can and we do have exceptions for applicants with justified schedule restrictions.



