Junior Sous Chef

Responsibilities:
-Assist the Executive Chef in supervising food quality, production and costs (High quality Japanese ingredients)
– Helps in the design of food and drink menu.
-Produces high quality plates, including both design and taste.
-Oversees and supervises kitchen staff.
-Assists with menu planning, inventory, and management of supplies

Requirements:
– Min Degree holder and above
– Min 1 year of similar working experiences
-Bilingual in English/Mandarin

Remuneration:
– Basic salary: $2800-$3500 (Depends on experiences)
– Working hours: Monday to Friday: 10am-3pm | 5pm-10.30pm
: Saturday: 330pm-1030pm
: (If not busy can go back earlier)
-Off on Sunday and PH
-5.5 days’ work week
-Off day: 6 days per month
-No OT Pay
-Entitle to 12 days annual leave, medical leave