Chef jobs in Singapore

The Role

Sous Chef is the second in command in our Kitchen. He/She will assist the Head Chef in ensuring the smooth and efficient operations of the Kitchen Department in accordance with Head Chef’s specification, guidelines and standard.

He/She works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef also mentors, supervises, motivates, and develops the Kitchen Team.

The Responsibilities

Kitchen Operations

1. Lead and direct the Kitchen operation in the absence of Head Chef.
2. Work with head chef to maintain kitchen organization, staff ability, and training opportunities.
3. Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
4. Supervise and control all food preparation and presentation to ensure quality and standards.
5. Manage the consistency of quality and quantity of food service.
6. Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns.
7. Assist the Head Chef with menu creation, menu planning, daily specials, and food promotions.
8. Coordinate with F&B Department on daily activities, functions, and special orders.
9. Respond to guests’ inquiries, concerns, and feedback.

Hygiene Standard

1. Oversee that all equipment and utensils are clean and in working condition at all times.
2. Ensure that the Kitchen is always in a safe working condition.
3. Comply with and adhere to sanitation regulations, food safety, and hygiene standards.

Inventory

1. Oversee and organize kitchen stock and ingredients and ensure the accuracy of inventory.
2. Keep cooking stations stocked, especially before and during prime operation hours.
3. Verify that food storage units all meet standards and are consistently well-managed.
4. Coordinate with Procurement team on supply ordering.

Control Cost

1. Estimate food consumption and prepare requisitions, indicating type and quantity of food items.
2. Maintain adequate inventory of food.
3. Utilize food surpluses and portion control.

People Management

1. Mentor, coach, and provide guidance to junior Kitchen staff including, but not limited to line cooking, food preparation, and dish plating.
2. Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.
3. Assist Head Chef in planning and conducting staff training.
4. Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

The Requirements

1. Minimum Diploma in Culinary Arts.
2. Minimum 8 years of relevant working experience in the hospitality sector is preferred.
3. Extensive food and beverage knowledge.
4. Familiar with industry best practices.
5. Proficiency in Microsoft Office in Excel and Word.
6. Willingness to work on weekends and public holidays.