Junior Sous Chef

Position Summary Statement

To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.

Primary Responsibilities

a) To be responsible for all activities of the particular section they are in charge of.

b) To be responsible for the total quality of food prepared from the Section they are in charge of.

c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider

f) Oversee the compliance of the MUIS...