SOUS CHEF

• Follow recipes, portion controls, and presentation specifications as set by the Company.

• Ensure that all areas of the kitchen are clean and sanitized including kitchen equipment and utensils.

• Ensure that all food is processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Ensure the safe operation of all cleaning equipment and report any faulty equipment to the Head.

• Assist in planning of menus and recipes with the Head Chef and/ or Executive Chef.

• Strictly adhere to minimize food and supply waste and theft.

• Performs any other duties as directed by the Head Chef and / or Executive Chef.

• Coordinate with operations and logistics teams to meet event timelines

• Any other ad-hoc tasks assigned from time to time.