Assistant Sous Chef

Job Detail

"Prepares monthly profit & loss summary report and ensures individual kitchen costs are accurately accounted accurately. Provides explanations to changes in monthly summary report. Monitors and recommends measures to control raw material cost and ensures KPI are met. Overall Responsible & maintains day-to-day operations of kitchen’s food quality, proper house-keeping & highest food safety standard, cleanliness and hygiene. Ensures daily operations is aligned to all company policies, procedures and maximum standards. Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s(CCH) Standard Operating Procedures (SOP) Monitors all equipments, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel Conducts routine checks on various kitchens (during peak periods) to ensure operations is managed well by each individual kitchen team to meet company’s expectations Ensures all staffs are well groomed and shows professionalism while at work to maintain Foodfare’s image. Ensure survey is above 90% Food Products Conducts quality checks for all food products purchased from suppliers upon receiving of goods."