Sous Chef (Japanese Cuisine)

Job Description

•Possess good man-management, decision-making, problem solving, communication and training skills;
•Be able to promote team-building spirit within the work place;
•Be able to assist in planning roster and deployment of staff;
•Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
•Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
•Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
•Have strong knowledge of Japanese cuisine plus the various derivatives and be able to prepare for presentation;
•Be able to use computer systems related to area of work;
•Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
•Be able to ensure that staff adhere to HACCP and medina food safety requirements;
•May be required to undergo a practical test to display his/her culinary skills;
•Be flexible for internal rotation of sous chef positions;
•Supervise meals produced, according to menu specifications, production schedules and menu cycle;
•Monitor the performance of machines/equipment and report any malfunction;
•Prepare adhoc special requests for dishing last minute

Job Requirements

•Preferably with minimum 8 years of relevant experience in F&B industry
•Comfortable with 6 days work week and shift work
•Able to use the computer for emails, MS Word and Excel
•Have good knowledge in preparation of Japanese cuisines; recognised culinary certificate/ qualification and large food production experience would be an advantage
•Ability to work in a large brigade with a multi culture team
•Effective communication skills, including ability to communicate in both written and spoken English
•A passion for cooking and interest in inflight catering

Work Location (MRT)

Work Location