Violet Oon

Junior Sous Chef

Violet Oon| Date Posted: 3-May-2021
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Job Nature:
Position Level:
Experienced, Manager
ITE/ NITEC/ Higher NITEC, 'A' Levels, Diploma

Job Description

  • Manage and supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
  • Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events.
  • Report to Head Chef /Sous Chef on all staff and operation matters
  • To constantly be physically involved in all phases of the daily operation requirements
  • Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
  • Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
  • Attend weekly outlet meeting
  • Demonstrate new cooking techniques and new equipment to cooking staff.
  • Update menu recipe cards and menu planning for promotion.
  • Monitor staff schedules, transfers, overtime, annual and statutory holiday
  • Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
  • Adheres to rules and regulations set by the higher Management.
  • Ensure that adequate stock is always maintained in the relevant station.
  • Adheres to rules and regulations set by the Management.
  • Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
  • Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
  • At least 3 Year(s) of working experience in the related field is required for this position.
  • Required Skill(s): culinary
  • Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
Company Overview
Violet Oon