The Sous Chef assists and works alongside the Corporate Chef in managing his / her assigned kitchen operation, manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

• Graduate of BS HRM or any equivalent course, Certificate in Culinary studies or acknowledged Apprentice Program
• At least 3 years in similar position or 2+ years’ experience in a busy kitchen environment, preferably as a Chef-de-Partie or Junior Sous Chef
• Able to produce a consistent high quality of cuisine suitable to Asian and Western palette. Able to operate kitchen equipment. Experience of creating profitable, creative and unique menu items. Computer literate and has good understanding of Cost Management and required hygiene standards in kitchen. Good working knowledge of Food & Beverage product and service standards and trends.