Junior Sous Chef

Singapore Recreation Club; Glasgow; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading recreational club in Glasgow is seeking a Food Service Operations Manager to oversee all FNB outlets and events. The ideal candidate will have a diploma in culinary arts, substantial relevant experience, and strong leadership skills. Responsibilities include managing food quality, staff training, and compliance with hygiene standards. Join this dynamic team and elevate the dining experience for members and guests.

Qualifications

• 5-6 years of relevant experience with Food and Hygiene Certification.

Responsibilities

• Accountable for daily overall Food Service Operations of all FNB Outlets.
• Assist Chef in planning food events and promotions.
• Handle food licensing and maintain hygiene standards.
• Provide training for Kitchen Staff.
• Conduct inventory on stocks and expiry dates.

Skills

Creative menu preparation

Time management

Leadership qualities

Team player

Communication skills

Service orientation

Education

Diploma/Specialist certification in culinary arts

Job description

Role and Responsibilities

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

1. Assist Chef in planning of food events and promotions

2. Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained

3. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

4. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

5. Instill Discipline and provide training for Kitchen Staff

6. Attends to members’ complaints and feed backs

7. Ensure sufficient of stocks for sale and requisition of stocks

8. Conduct daily/monthly inventory on stocks and Expiry date

9. Others

· Any other duties/projects as assigned by Supervisor and/or Management

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

10. Any other duties/projects as assigned by Supervisor and/or Management

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-6 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation