Sous Chef

• To oversee and be responsible for the daily operations of the kitchen and food quality with proper housekeeping and high standard of cleanliness and hygiene maintained at all times.
• To ensure quality of preparations, cooking, and packing meet the standard and maintain proper consistency in food quality set by management.
• To supervise kitchen staff during meal preparation and cooking to ensure meeting food safety and workplace safety standards.
• To ensure all cooks/kitchen assistants in all production areas work efficiently and productively.
• To assist with inventory, ordering, and controlling food wastages.
Any other job duties as assigned by the superior

Job Requirements

• Certificate in culinary skills with at least 5 years of related experience in the hospital/nursing sector.
• Excellent organizational, supervisory, and people management skills.