Executive Sous Chef

USHIDOKI SINGAPORE PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A leading culinary establishment in Singapore seeks an Executive Sous Chef to assist the Executive Chef in overseeing kitchen operations. The ideal candidate will possess at least 10 years of culinary experience with a strong emphasis on Japanese cuisine and will be responsible for maintaining high food quality standards and supervising staff. This role requires excellent leadership and communication skills, along with a culinary degree or equivalent training. A commitment to detail and quality, alongside a Food Handler's Certification, is essential.

Qualifications

• Minimum 10 years of culinary experience, with 5 years in a supervisory role.
• Strong foundation in Japanese culinary techniques.
• Food Handler's Certification (or ability to obtain).

Responsibilities

• Assist in the planning, preparation, and execution of all kitchen operations.
• Supervise kitchen staff and ensure efficient workflow.
• Lead the kitchen in the absence of the Executive Chef.

Skills

Japanese culinary techniques

Leadership

Communication

Attention to detail

Education

Culinary degree or equivalent professional training

Job description

We are seeking a skilled and motivated Executive Sous Chef to support our Executive Chef in overseeing kitchen operations. The ideal candidate will have a strong background in Japanese cuisine and a passion for high-quality ingredients and innovative techniques.

Key Responsibilities

• Assist in the planning, preparation, and execution of all kitchen operations
• Maintain the highest standards of food quality, presentation, and hygiene
• Supervise kitchen staff and ensure efficient workflow and productivity
• Assist in menu development with seasonal ingredients, costing
• Monitor inventory, order supplies, and reduce waste
• Ensure compliance with health and safety regulations
• Support the Executive Chef in training and mentoring team members
• Lead the kitchen in the absence of the Executive Chef

Qualifications

• Minimum 10 years of culinary experience, preferably in fine dining concept with at least 5 years in a supervisory role
• Strong foundation in Japanese culinary techniques
• Culinary degree or equivalent professional training preferred
• Excellent leadership and communication skills
• Ability to work in a fast-paced, high-pressure environment
• Attention to detail and commitment to consistency
• Food Handler's Certification required (or ability to obtain)