Sous Chef

Summary The 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...