Sous Chef

Singapore, Singapore

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Duties and Responsibilities:

Ensure daily operations of the kitchen runs smoothly and efficiently
Plan and assign daily workloads and schedules to team member
Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
Guide, monitor and ensure kitchen staff are well trained
To assist in any of the kitchens, this may require assistance within or outside normal working hours
Knowledge of health and safety standards
Ability to multitask and work quickly under pressure
Attention to detail and organizational skills
Ensure that policies and standard operating procedures are strictly adhered to
Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment\xe2\x80\x99s.
Actively responds to and handles guest problems and complaints
Oversee purchasing to stay within budget and on a healthy range
Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
Any other ad-hoc duties assigned by management

Requirements:

Good knowledge in Brunch style cooking and western cuisine is preferred.
Formal culinary training in Food preparation & Culinary management an added advantage
Team Player
Able to work on weekends and public holidays
Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor\'s Degree/Post Graduate Diploma/Professional Degree in any field.
At least 5 Year(s) of working experience in the related field is required

Benefits: Birthday voucher Staff discount Sales target incentive Staff meal

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