Sous Chef / Oriental Cuisine

Profile:
- At least 7 years of experience in Oriental cuisine



Tasks:

Supervise employees across all sections to ensure they conform regularly with the standard recipes and serving portions, cooking techniques, quality standards, kitchen rules, hygiene regulations, policies and procedures

Check the shelf life of products, tag the production/expiry date on each one and communicate the wasted one to limit the usage of expired products

Assist in supervising the receiving of goods, controlling specifications and secure proper storage in the kitchen to ensure that dishes include the best possible ingredients

Ensure that food production and quality are consistent with set standards to maximize guest satisfaction

Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations

Supervise inventories and follow-up on wastage to try to reduce cost to assigned levels
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