ASSISTANT SOUS CHEF

Borr Drilling; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading seafood restaurant in Singapore is seeking a highly motivated Sous Chef to streamline kitchen operations, ensure food quality, and assist in menu planning. The ideal candidate will have extensive cooking knowledge and strong management skills, capable of efficiently running kitchen workflows while maintaining health standards.

Qualifications

• Deep knowledge of cooking techniques, food preparation, and presentation.
• Ability to contribute to and execute menu planning.
• Expertise in maintaining cleanliness and adhering to health and safety regulations.

Responsibilities

• Ensure smooth running of kitchen operations by organizing tasks and managing workflow.
• Monitor inventory levels, order supplies, and ensure kitchen is stocked.
• Assist head chef in creating, planning, and executing the menu.

Skills

Cooking techniques

Food preparation

Presentation

Inventory management

Menu planning

Food cost management

Advanced knife skills

Job description

DESCRIPTION

We are seeking a highly motivated and results-driven Sous Chef to join our team.The successful candidate will play a pivotal role in driving strategies growth initiatives,forging partnerships and expanding our market presence.

JOB RESPONSIBILITIES

1)Ensure smooth running of kitchen operations by organizing tasks , managing workflow , and maintaining efficient use of time and resources.

2)Ensure that food quality , taste , and presentation meet the restaurant's standards.

3)Monitor inventory levels, order supplies , and ensure that the kitchen is stocked with the necessary ingredients and equipment.

4)Assist the head chef in creating , planning , and executing the menu.

5) Create staff schedules , ensuring that the kitchen is adequately staffed during peak hours.

6)Work closely with the head chef to mange food costs , waste , and kitchen budgets.

TECHNICAL & SKILL COMPETENCIES

1)Deep knowledge of cooking techniques , food preparation ,and presentation.

2)Ability to contribute to and execute menu planning to ensure that dishes are balanced.

3)Expertise in maintaining cleanliness and adhering to health and safety regulations.

4)Proficient in managing food costs , minimizing waste and ensuring that the kitchen operates within budget.

5)Mastery of advanced knife skills for efficient and precise cutting , chopping , and preparing ingredients.