Sous Chef, Pasir Ris

Prepare staff duty rosters and assign kitchen tasks whenrequired Assist the Head Chef in daily kitchen operations Supervise kitchen staff and coordinate daily foodpreparation Monitor food quality, presentation, and portion control Train and guide junior kitchen staff Monitor inventory and minimize food wastage Requirements: Strong knowledge of food preparation and cooking techniques Ability to manage kitchen operations during busy periods Good leadership and team management skills Good communication and interpersonal skills Knowledge of inventory control and food cost management