6723 - Sous Chef [ Changi | up to $6000]

The Supreme HR Advisory Pte. Ltd.; Singapore; On-site; SGD 45,000 - 67,000; Full time

Job summary

The Supreme HR Advisory Pte. Ltd. in Singapore is seeking an experienced Head Chef to lead daily kitchen operations at our Changi location. You will manage a kitchen team, ensure food quality, hygiene, safety, and service standards.

You will plan staff schedules, train the team, develop menus, monitor costs, and work with the Executive Chef to hit KPIs, while handling allergies and dietary requirements and maintaining inventory.

Qualifications

• Experience leading a kitchen team and managing daily operations.
• Knowledge of hygiene, safety and service standards.
• Experience planning staff schedules and training.
• Experience developing menus and recipes.
• Experience monitoring food and labour costs and minimising wastage.
• Ability to conduct regular food tasting and quality checks.
• Experience managing kitchen equipment, inventory and supplies.
• Ability to handle allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Collaborate with Executive Chef to achieve kitchen KPIs.

Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained.
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.

Skills

Kitchen management

Team leadership

Food safety

Menu development

Cost control

Training & coaching

Job description

• Working days & hours: 6days, 12 hours
• Location: Changi
• Salary: $4000 - $6000

Key Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.