Job Description

Job Title:Sous Chef & Requirements:We are looking for a creative and proficient Sous Chef for our fine-dining, modern and contemporary Indian cuisine restaurant.This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.The candidate has to be very experienced in fine Indian cuisine covering many regions of India and at the same time have international experience of global taste and flavours and exposure to creative cooking techniques in-order to achieve the modern and contemporary outcome of East meets West menu that is rare and/or non-existent in present Singapore.If you have the experience and can support as the second in-charge of the kitchen as well as supervise a team then we want to hear from you!Reports to:Executive ChefDepartment:KitchenResponsible for:Kitchen OperationsCategory:ExecutiveJob Purpose:To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.Responsibilities:

• Guide junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimise waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with the Head Chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist Executive Chef with menu creation
• Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

• Thorough knowledge of wood-fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communication skills
• Ability to multi-task and work under tight reporting timeline

Cutting Edge Recruitment