Sous Chef

Responsibilities:

You will assist the Senior Executive Chef in providing supervisory and operational support in the production kitchen of the Hospital.  Your responsibilities include training and monitoring the performance of the kitchen crew, ensuring compliance to all legislation rules and regulations as well as in accordance with the hospital’s protocol.  You will also assist in the development of menu and recipes, liaise with internal as well as external parties to gather, handle and resolve feedback.

You should also be resourceful, efficient and organised with keen interest and ability to supervise and management people to achieve operational excellence.

Requirement

• At least 10 year(s) of working experience in the related field, preferably with at least 5 years in supervisory role
• Good knowledge in the legislations relating to the running of a production kitchen
• Comfortable to work in a fast-paced healthcare environment
• Proficient in MS Office Applications

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