CHEF

RASA FOODS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local dining establishment in Singapore seeks a Sous Chef to lead the kitchen team, ensuring high food quality and operations. Responsibilities include menu planning, training kitchen staff, and maintaining hygiene standards. The ideal candidate has a culinary degree and prior leadership experience. Join us to create diverse culinary experiences.

Qualifications

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.
• Strong knowledge of culinary techniques, food safety, and sanitation.

Responsibilities

• Assist in menu planning, recipe development, and ensuring consistent food quality.
• Oversee food preparation, including cooking, plating, and presentation.
• Train, mentor, and supervise kitchen staff, ensuring they follow recipes.

Skills

Culinary techniques

Food safety and sanitation

Team management

Menu planning

Communication

Education

Culinary degree or relevant culinary certification

Job description

Job Description & Requirements

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence. At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

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Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in restaurant kitchen.
• Strong knowledge of culinary techniques, food safety and sanitation.
• Proficiency in menu planning, reecipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.