1st Wok, Red Lantern (Sous Chef)

Specialist and artisan in his respective area Develops and implements the menus Sets culinary guidelines for respective outlets Is in charge of an outlet operation Drives hygiene and HACCP programs Executes all administrative duties Maintains all recipes Ensures maintenance of established standards Plans and oversees staff training activities Develops respective kitchen staff Requirements Willing to work in shifting schedules Certificate holder in culinary or equivalent At least 5 year of experience in the same position from a 5 star hotel or fine dining