Junior Sous Chef

Company Background
Royal Brunei Culinary (“RBC”) is a professional culinary service provider that serves the needs of the aviation, healthcare and other institutional sectors in Brunei Darussalam. RBC brings trusted and delightful culinary experiences that modern Brunei desires. With our state-of-the-art central kitchen, professional services and creative cuisine choices, we bring pride and joy to our customers in Brunei, and in Asia. Our mission is to bring trusted and delightful culinary experiences to Brunei and beyond.

DUTIES & RESPONSIBILITIES:
• He / She is responsible for managing the day to day operation of the kitchen including planning menus.
• Responsible to oversees and supervise kitchen staff.
• To maintain effective communication within kitchen, be responsive to staff suggestions and concerns and work to resolves problem.
• Ensure that all kitchen station are kept clean and comply with food safety standards.
• He / She is responsible to ensure all kitchen equipment is well maintain and are in good working condition.
• Schedules and arrange roster for kitchen staff.
• Ensure proper handover are placed before every end of shifts.
• Responsible for every kitchen staff to wear proper uniform and proper PPE at all times.
• To be involved in the development of new products for RBC, menu planning and menu presentation for customers.
• Assist in evaluating staff performance for promotion and increment.
• To check every ordering to and from central store as to keep wastages to a minimum level.