Senior Sous Chef / Sous Chef 

 

Summary

The Senior Sous Chef / Sous Chef is responsible for being the 2nd in-charge of a specific kitchen and required to have an extensive knowledge and proven track record in your area of specialization.

Duties and Responsibilities

  • Prepare Mise-en-place.
  • Prepare food items in accurate and standard portions/quantities.
  • Prepare meals as directed and according to recipe, menu specification and expected standard.
  • Attend to any last-minute additional meal orders or menu changes due to flight delay.
  • Assist Production Chef during Food Presentation and ensure all prepared foods are properly labelled with Day Sticker.
  • Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
  • Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
  • Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
  • Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
  • Ensure staffs adhere to safety rules and regulation practices and check and ensure that the First Aid Box is always complete with required content.
  • Monitor and ensure food temperatures are within standard limits.
  • Provide training, supervise, and assign job to staff and monitor and check staff attendance against roster and work schedule.
  • Minimize wastage and optimize stock level of raw materials and ingredients.
  • Monitor stock level of raw materials and products in the cold room or freezer.
  • Submit wastage and spoilage report to Production Chef.
  • Adjust duty roster according to workload, if necessary and plan and order dry store items ahead actual requirement.
  • Conduct daily cold room/freezer/equipment inspection.
  • Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities. Submit Daily Performance Report to Production Chef.
  • Undertake any other duties assigned by immediate superior. Ensure compliance with all workplace safety, security, and health policies and procedure

Requirements

  • Minimum 10 years of experience in culinary operations
  • Must have a comprehensive culinary background in a specific cuisine