Sous Chef/Head Chef (5 Days Work Week)

Job Responsibilities:

• Primarily responsible for managing and overseeing the day-to-day operations of the staff cafeteria.
• Accountable for food cost management, menu planning, and the development of new products to meet customer needs.
• Responsible for supervising food preparation to ensure food quality standards are met and delivered to clients.
• Ensure that the operations team adheres to sanitation, food safety, and hygiene standards as set in our HSE requirements.
• Implement Kitchen Planner & Inventory system for the outlet and perform central ordering system.
• Schedule roster and other ad hoc responsibilities.
• Perform paperwork duties.

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures.
• Follow all Emergency Response plans on site.
• Follow procedures for identifying, assessing, and controlling hazards and risks.
• Adhere to and maintain food handling standards and food safety plan at all times.

Qualifications:

• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.
• Ability to work under pressure and maintain a positive attitude.