Executive Sous Chef (Catering)

This position is responsible for assisting the Executive Chef and maintaining the entire kitchen operation & ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

•Maintaining the entire kitchen operation, for internal operations and onsite events

•Assisting in the planning and development of event menus and recipes

•Supervising, training and developing staff and ensuring consistency in work performance

•Ensure quality control and presentation of the food

•Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

•Maintain a planned food cost

REQUIREMENTS

•Well-versed in western cuisine, canapes setup and experienced in sit-down dinner

•Preferably to have Food Hygiene Officer Certification

•At least 2 years of related experience