To consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
Co-management and training of kitchen staff, scheduling of work, and evaluation of staff performance
To ensure that the kitchen operates in a timely way that meets Raffles quality standards
To produce high-quality plates both design and taste-wise
Understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in handling emergency situations and providing solutions
To fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
To order supplies to stock inventory appropriately
To balance operational, administrative, and Colleagues' needs
To follow kitchen policies, procedures, and service standards
Follow all safety and sanitation policies when handling food and beverage

Junior Sous Chef (f/m/x)