Junior Sous Chef - Butchery

• Supervises, participates in the pre-preparation of meat, poultry and fish
• Supplies each section with sufficient supply of meat, poultry, and fish
• Checks all incoming, outgoing, meat, poultry, fish for quality - quantity and advises Sous Chef of any discrepancies
• Ensures meat, poultry, fish are stored in accordance with established standards
• Ensure that portion control Policy/standard packing instructions are followed
• Check daily menus and guidelines to determine appropriate production load
• Prepares daily requisition based on forecasted menu requirements
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Ensures that the Butchery Section is kept in clean and orderly fashion
• Ensures that all equipment is correctly handled and maintained
• Establishes and maintains effective employee relations
• Ensures Calo hygiene and sanitation standards are attained
• Complies with Calo Health, Safety & Hygiene policy
• Performs related duties and special projects as assigned

• The candidate should have a professional kitchen apprenticeship or chefs training course
• Has had experience leading team members in a kitchen environment
• Previous experiences of at least 5 years in quality establishments working with large volume butchery practices
• Able to communicate well in English
• Knowledge on waste management is a big plus

• Knowledge of various cooking methods, ingredients, and procedures, particularly butchery.
• Management skills
• Familiarity with industry’s best practices
• Strong leadership and management skills
• Strong hand-eye coordination
• Time-management skills

• Strong communicator
• Pleasant personality and able to lead and train with empathy and patience

Calo