The Senior Sous Chef is responsible for supervising Pastry operations and assisting Chef de Cuisine, adhering to MCE Visions and values
Job Summary
The Senior Sous Chef is responsible for supervising Pastry operations and assisting Chef de Cuisine, adhering to MCE Visions and values.
Key responsibilities include controlling operational costs, ensuring HACCP and work safety standards, and managing kitchen staff through training and development.
The role requires strong knowledge of food safety regulations, menu creation, and the ability to work flexible shifts, with a minimum of 6 years of progressive experience in 5-star international hotels/resorts or freestanding restaurants.
Matching Summary
The Senior Sous Chef is responsible for supervising Pastry operations and assisting Chef de Cuisine, adhering to MCE Visions and values.
Skills & Requirements
Must-have
supervising Pastry operations
adhere to MCE Visions and values
controlling operational costs
ensure HACCP standard
ensure work safety standard
supervise and train employees
Nice-to-have
positive, productive, innovative culture
delivery 'best in class' cuisine
high commitment to delivering results
maintain discretion
self-motivated
Key Requirements
Minimum 6 years of progressive experience
Experience managing a section
Experience in specific cuisine
Experience managing operational expenses
4 year apprenticeship or relevant training/diploma
Hospitality / kitchen management qualification
Food Safety training / certificate (HACCP or ISO22000 preferred)