The role: Responsible for the overall kitchen operation and staff matters.
Job Responsibilities:
- In the absence of the Executive Chef; take full responsibility and accountability for the kitchen operations.
- To assist the Executive Chef in the daily administration and project and ensuring all food prepared meets the standards set by the FNB Department.
- To ensure that the foods prepared in his section are fresh and the quality of food prepared are in accordance to the standards set by Mount Elizabeth Hospital.
- To ensure that his team of kitchen staff abides by the rules and regulations set by the Department.
- To supervise the work of the cooks, and ensures daily operations runs smoothly.
- To ensure a smooth operation in the daily production schedule.
- To ensure cleanliness of all the areas in kitchen.
- To ensure quality of the prepared food and cooking techniques used are of high standards.
- To establish and maintain effective employee relations
Qualifications & Experience:
- Certificate in Food Preparation or equivalent.
- Able to speak, write and read English and preferably be able to understand one or more local dialects.
- Completed all courses conducted by National Environment Agency (NEA) or Basic Hygiene Courses on sanitation and hygiene related matters or food handling issues.
- Minimum 3 years as a Sous Chef in a hotel or restaurant. Preferably from a five-star hotel or hospital
- Skilled in Asian cuisine.
- Food product knowledge & computer knowledge.
Working hours:
Mon – Sun: 05.00am - 12.30pm / 6.30am - 2.00pm / 11.00am - 6.30pm / 12.30pm - 8.00pm
