Junior Sous Chef - GCW (Cold Kitchen)

Assist Sous Chef in charge in the proper running of Cold Kitchens. To organize and prepare dishes related to the Cold Kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs. Ensure quality and quantity standards are met. To check all equipment’s are in good working order and if necessary, report to the Sous-Chef. Prepare any necessary work orders for engineering team. To assist in cleaning up the refrigerator, set up the workstation for the day and work with stewarding in general cleanliness, sanitation. Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the workstation. Regularly check on the food to prevent contamination. Oversee the day-to-day business operation as instructed, maintain good quality, sanitation and cleanliness standards. Requirements Experience working in the Cold Kitchen environment.

Comfortable with shift working hours, including weekends and public holidays.

Keen sense of learning and passion towards culinary.