Job Title

Sous Chef

Reports to: F&B Manager

The Sous Chef is responsible for assisting the Outlet Chef in leading the food and beverage kitchen staff.

Responsibilities:

  • Follow orders and advices instructed by Head Chef and Management to perform job task following directions.
  • Provide key leadership on setting new standards of culinary and operations excellence for the kitchen operation
  • Coach/ Guiding Commis to ensure smooth operation
  • ¬†Conduct routine inspection and evaluation
  • Able to perform shift work

Prerequisite:

  • At least 2 year(s) of working experience in the related field is required for this position.
  • Preferably Senior Executives specializing in Food/Beverage/Restaurant Service or equivalent.

Education:

  • Professional Certificates / Diploma in Culinary Art or equivalent