Sous Chef

Responsibilities: 1. To ensure / assist chef in food preparation / served as per the contract and client specification. Ensure sufficient food is served at all time as per contract. 2. To ensure all kitchen equipment and tools are always cleaned and in proper working condition. 3. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food. 4. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production. 5. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc. 6. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc. 7. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct. 8. Perform any other duties are required by the chef / Executive Chef or the Unit Manager. 9. To assist Chef in food cost controlling and monitoring. 10. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement. 11. To be always adhere and following personal hygiene standard while on duty. 12. Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation. 13. such as HACCP and other government requirements. 14. Understand objective, policies, standards, and procedures set forth by Executive Chef. 15. Other duties as reasonably requested from time to time.