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Junior Sous Chef (Butchery)

Keywords / Skills : Junior Sous Chef (Butchery)

15 - 18 years
Posted: 2019-04-29

Production Management
Posted On
29th Apr 2019
Job Ref code
Job Description
Job Description :

  • Supervising and reviewing the daily production of Butchery (meat and seafood Sections)
  • Provide structured knowledge transfer to the Butchery section members and trains junior staff
  • Responsible for meat and seafood cutting specification
  • Responsible for daily orders and market list
  • Monitoring the product quality (FIFO) first in first out
  • Following the company hygiene standard
  • Accountable for cost yield, food waste and portion control
  • Delegating tasks to Butchery staff

  • Requirement
  • Sound knowledge in Butchery
  • Meat processing knowledge in either processing plant and/or retail meat section preferred
  • At least 15 years of relevant experience with 5 years in supervisory level
  • Able to add value and improve raw materials by applying marinades and tenderizing process
  • Holding of professional/hygiene certificate is an advantage
  • Good communication and interpersonal skills
  • Basic knowledge in PC operation
  • Shift duty is required