Junior/Sous Chef

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

Key Responsibilities:

1. Culinary Expertise: Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.
2. Culinary Passion: Demonstrate a deep understanding of French food history, tradition, and culture.
3. Leadership: Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.
4. High Volume Management: Command and lead a high-volume kitchen while ensuring food safety qualifications are met.
5. Creative Flair: Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.
6. Team Collaboration: Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.
7. Mise en Place Preparation: Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.
8. Staff Supervision: Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.
9. Stock Management: Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.
10. Quality Control: Ensure consistency in food quality and presentation, following company recipes and portion controls.
11. Hygiene Standards: Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

Requirements:

1. A commitment to maximizing profitability for the outlet.
2. Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
3. Ability to thrive under challenges and dedication to serving high-quality food.
4. Initiative, self-starter mentality, and strong teamwork skills.
5. Assist in monthly inventory management for the kitchen and outside catering.
6. Monitor portion sizes and waste control to maintain profit margins.
7. Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to DOROTHY.CHUA@DHM.COM.SG