Sous Chef

Responsible for quality of food, planning, directing, controlling, coordinating, participating in all the activities of all personnel engaged in cooking, preparing food, and cleaning in his/her sub-section.

MAJOR DUTIES AND RESPONSIBILITIES

(A) SPECIFIC

1. Ensure readiness of service of production team by
   • Checking availability of products and inform receiving office for any discrepancy/follow-up.
   • Prepare requisition from store and direct kitchen orders daily for approval by the Executive Chef.
   • Organising any production related to the service and ensure the quality and the quantity is in accordance with the level of food service and preset standards.
   • Checking the quality of the ingredients and end products regularly to achieve the maximum patients' satisfaction in this area. Ensure that all products meet the preset standards, the preordained portion size, and that all staff follow the proper procedure and recipes.
   • Scheduling the shifts of the staff under his supervision with the Executive Chef's approval, taking into consideration the service and plan in order to ensure that manpower is used efficiently.
   • Checking on all aspects of the operations and ensure that all deadlines are met and all the mise-en-place is ready to use for patients' meal and catering event as defined by his area of responsibility.
   • Liaising with Stewarding and the Environment Service Department to keep an optimum level of cleanliness and sanitation, as well as a proper pest control within the kitchen.
   • Reducing wastage of food to a minimum and maintain strict control over production in order to maximise profitability.
   • Enforcing need for professional behaviours e.g. punctuality, adherence to food hygiene and safety guidelines.
2. Support Executive Chef to ensure all production staff are well-trained i.e. on-the-job-training, specialised training, grooming, professionalism, ethics, proper work procedures, recipes, cooking methods, dangers of spoiled and contaminated food etc.
3. Research and prepare under the supervision of the Executive Chef any new dishes for the patients and function event. Keep up to date with any new trends happening both locally and in order to keep abreast with any changes in the market. Follow up on the creation of any dishes for patients and function menu.
4. Liaise with the Facilities Management Department for any repair work needed on equipment to ensure service readiness and operational efficiency.
5. Assist the Executive Chef in any PR activities, interviews, photo shoots etc. related to the operations.
6. Assist Executive Chef to optimise staff performance.
7. Maintain a professional behaviour towards all staff in order to generate the best possible environment for his subordinates to perform in.

(B) GENERAL

1. Support emergency operations when necessary.
2. Support all corporate activities and community projects.
3. Foster continuous improvement as our way of life by encouraging staff efforts at improving processes to achieve operational excellence.
4. Carry out any other duties as assigned by Reporting Officer.

JOB REQUIREMENTS

(A) EDUCATION TRAINING AND EXPERIENCE

• Minimum GCE 'N'/'O' Level or equivalent.
• NTC 2/3 (Food Service) or Diploma in Culinary Skills or equivalent.
• Minimum 8 years of relevant experience.