Junior Sous Chef (Western Food / Central)

Well established Japanese Restaurant Salary range: $3500 Working days: 5.5 Days Working location: Central / East Excellent Welfare & Benefits Job Scope Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency. Ensure food preparation and presentation meet recipe, SOP, and brand standards. Prepare and cook dishes according to menu specifications. Maintain food quality, minimize waste, and control costs. Train and supervise kitchen staff, ensuring proper hygiene and grooming standards. Handle guest feedback and kitchen-related issues promptly. Ensure kitchen equipment maintenance and compliance with SFA food safety standards. Maintain a clean, organized workspace and promote teamwork for smooth operations.
Requirement GCE O Level and above 3 years related experience in restaurant supervision position Possess WSQ Food and Hygiene Certification
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