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To assist the Executive Chef in ensuring the smooth and efficient operations of the Kitchen (Western) Department.
The Sous Chef reports to the Executive Chef.
a) To prepare the duty roster of junior staff
b) To supervise the work of the cooks and junior staff
c) To control the consistency of quality and quantity of foods served.
d) To prepare daily market list.
e) To control foods cost and reduce wastage
f) To recommend menu and price adjustments.
g) To ensure maintenance of all operating equipments in the kitchen.
h) To organize proper and systematic storage of food items in the kitchen.
i) To ensure that the cooks observe all safety and hygiene standards.
j) To ensure all junior staff are trained for the jobs.
k) To ensure good team work in the kitchen.
l) To perform other reasonable duties as assigned by the Executive Chef.
m) Updating of all temperature records and adhere to FSMS policies.
- Team Working
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Job ID: 3_4da59cfe0aa264b32e216fc31b82b4
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