SOUS CHEF

PRINTECH INTERNATIONAL & CONSULTANT PTE. LTD.; Dublin; On-site; EUR 28,000 - 34,000; Full time

Job summary

PRINTECH INTERNATIONAL & CONSULTANT PTE. LTD. in Dublin invites applications for a Kitchen Assistant to support the Head Chef with daily operations, food preparation and plating to the highest standards.

You will supervise kitchen staff, assist in menu planning, monitor quality and hygiene, control portions and stock, and ensure timely service during busy hours across the restaurant. This role requires a team-focused approach, punctuality and a commitment to food safety and consistency across

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and food preparation.
• Supervise and coordinate kitchen staff to ensure smooth and efficient operations.
• Prepare, cook and present dishes according to established recipes and quality standards.
• Monitor food quality, portion control and consistency.
• Ensure proper food storage, stock rotation and inventory management.
• Monitor food costs and minimise food wastage.
• Maintain high standards of kitchen cleanliness, hygiene and food safety in compliance with Singapore food safety regulations.
• Assist in menu planning, recipe development and new dish creation.
• Train, guide and supervise junior kitchen staff.
• Ensure timely preparation and delivery of food during service hours.
• Perform other kitchen-related duties as assigned by the Head Chef or Management.

Job description

1. Assist the Head Chef in managing daily kitchen operations and food preparation.

2. Supervise and coordinate kitchen staff to ensure smooth and efficient operations.

3. Prepare, cook and present dishes according to established recipes and quality standards.

4. Monitor food quality, portion control and consistency.

5. Ensure proper food storage, stock rotation and inventory management.

6. Monitor food costs and minimise food wastage.

7. Maintain high standards of kitchen cleanliness, hygiene and food safety in compliance with Singapore food safety regulations.

8. Assist in menu planning, recipe development and new dish creation.

9. Train, guide and supervise junior kitchen staff.

10. Ensure timely preparation and delivery of food during service hours.

11. Perform other kitchen-related duties as assigned by the Head Chef or Management.