Assistant Sous Chef

MINOR FOOD GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

MINOR FOOD GROUP (SINGAPORE) PTE. LTD. is seeking a Kitchen Manager to oversee the kitchen team, ensure high standards of food quality and cost control, and coordinate with the Restaurant Manager on menu planning and guest satisfaction.

The role requires leadership, strong communication, and the ability to plan and manage budgets, with a focus on maintaining hygiene, safety, and timely service in a busy restaurant environment.

Qualifications

• 1+ year experience managing kitchen teams, food cost and quality control.
• Professional certificate in culinary arts or related field.
• Team player with good communication and leadership.
• Proficient in MS Word, Excel and PowerPoint.

Responsibilities

• Inform Restaurant Manager about kitchen team issues or concerns.
• Gather feedback on menus with Restaurant/Kitchen Manager to align with guest needs.
• Maintain grooming and cleanliness of the kitchen and equipment.
• Coordinate planning, budgeting and purchasing for food items.

Skills

Team management

Communication

Planning & budgeting

Food cost control

Education

Professional Certificate in Culinary Arts

Tools

Word

Excel

PowerPoint

Job description

Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.
• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
• Check and correct (if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and to ensure good communication.
• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
• Notify any repairs / Maintenance to Restaurant Manager.
• Make good order and enter correctly in the system and Stock Checklist.
• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
• Cooperate with Restaurant Manager in checking time record for team members.

Food and Cost Management

• Prepare, cook food and be able to develop innovative ideas for new recipes.
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
• Responsible for approving all prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently.
• Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure compliance to established standards.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchen team.
• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors
• Specialise in Thai/ Asian/ Western Cuisine
• Computer literate in Word, Excel, PowerPoint
• At least Professional Certificate in Culinary Arts or any related fields
• At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
• Able to work well in a team