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JUNIOR SOUS CHEF

Responsibilities:

  • Oversee the day-to-day operations of the different food service production and be answerable to all guests’ feedback.
  • Handle the operational aspects of food licensing and ensure food hygiene standards by MOE are maintained.
  • Work with the Sous Chef/Executive Chef to plan menus. Part of that process will be to prepare sample menu items for evaluation prior to adding the item to the menu.
  • Responsible for the standard quality and quantity of food produced.
  • Survey the market for new food items, change the menu at intervals, and prepare standardized recipes with photos.
  • Be a “hands-on” Manager or Trainer for the entire kitchen.
  • Conduct daily/monthly inventory of stock.
  • Ensure food costs are maintained.
  • Prepare staff rosters and submit OT reports.

Requirements:

  • At least 2 years of relevant working experience in the same capacity.
  • Preferably possesses N/O Level qualifications.
  • 5 days a week. Will be required to work on weekends.

Please email the Human Resource Department at careers.sc@one15marina.com with:

  • Updated resume
  • Reasons for Leaving (Past & Present Employment)
  • Expected Salary
  • Notice Period
  • Date of Availability

We regret to inform that only shortlisted candidates will be notified.