CHEF

RASA FOODS PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Job summary

Riverview Tandoor, part of RASA FOODS PTE. LTD. in Singapore, seeks an experienced Sous Chef to join the kitchen leadership team.

You will work with the Head Chef to ensure highest quality, assist in menu planning, supervise kitchen staff, and uphold the restaurant’s standards of excellence. Responsibilities include overseeing food preparation, training staff, managing inventory, food costing, scheduling, and collaborating with front-of-house to deliver seamless service while maintaining safety

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, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.

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 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.

Skills

Culinary leadership

Menu planning

Food safety & sanitation

Recipe development

Staff training & mentorship

Communication skills

Cost control

Education

Culinary degree or 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.

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, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.