Sous Chef

Comply with Standards of Service and assists in assuring the same from all kitchen employees.

Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

• Experience

  2 Years

• No. of Openings

  10

• Education

  Graduate (B.A, Certificate/Diploma/Others, Vocational Course)

• Role

  Sous Chef

• Gender

  [ Male / Female ]

• Type of Job

  Full Time

• Work Location Type

  Work from Office