Sous Chef

- At least vocational certificate in culinary and with preference of Bachelor degree in culinary field
- At least 4 year experience in culinary operation and supervision
- Good in inter-personality and creative skill
- English Communication skill

- Directly responsible for kitchen areas, ensuring a smooth running, profitable operation within the framework of the restaurant.
- Develop and maintain the restaurant cuisine concepts and standards for food preparation and presentation.
- Assist Head Chef to work on achieving restaurant budget goals by maintaining efficient cost expenditure.
- Assist Head Chef to forecast business demands on a weekly basis to ensure efficient staffing & food production.
- Responsible for accounting & billing procedures within the culinary operation. Work on this issue together with Head Chef and Restaurant Manager.

- Working 5 days per week.
- Social Security.
- Life and Medical Insurance.
- Provident Fund.
- Public Holiday and Vacations.
- Uniform
- Other benefit following company's policy