Sous Chef (St. John's - St. Margaret's Nursing Home)

Responsible for kitchen operations and Handle food preparation for our residents/clients and staff in the Nursing Home.

Job Responsibilities

· Responsible for kitchen operations including scheduling, planning and cooking

· Ensuring food is properly prepared for our residents /clients and staff

· Ensure the food is deliver timely according to the schedules: breakfast, morning tea break, lunch, afternoon tea break and dinner

· Ensure compliance with food safety, hygiene, maintaining high cleanliness and sanitation standards.

· Regularly check equipment, inventory, and workspaces for safety and cleanliness.

· Manage kitchen inventory, monitor food costs, and maintain a budget.

· Manage, supervised and training new kitchen staff

· Any other task required by the Manager/Management

Requirements

· Diploma in Culinary Arts, Food & Beverage Management, or a related field.

· At least 4 years’ experience in Kitchen / Restaurants or Food & Beverage business related

· Working experience cooking in Nursing Home / Healthcare industry setting would be an advantage.

· Strong understanding of food preparation standards and certification requirements.

· Excellent cooking, food presentation skills and attention to detail.

· Knowledge of food safety and hygiene regulations.

· Experience in preparing a diverse range of cuisines, particularly Chinese, Malay and Western is added advantages.

· Microsoft Office skills

· Good interpersonal, communication and organisational skills.

· Good command of English both verbal and written.

· Able to work independently and with a team.