Fine-Dining Sous Chef — Korean/Japanese/Western

The Supreme HR Advisory Pte. Ltd.; Singapore; Sur place; SGD 45 000 - 78 000; Plein temps

Résumé du poste

The Supreme HR Advisory Pte. Ltd. is seeking a skilled kitchen professional for a fine-dining setting in Jurong West.

You will work closely with the Head Chef and Executive Chef to prepare dishes to restaurant standards, follow recipes, and organise mise en place for your station. Responsibilities include cooking diverse cuisines, maintaining quality, hygiene, and a well-organised kitchen, with 9-hour shifts and 5-day weeks.

Qualifications

• Fine-dining experience or professional restaurant kitchen experience.
• Experience in Korean, Japanese, Western, Italian cuisine or similar concepts is an advantage.

Responsabilités

• Work closely with Head Chef and Executive Chef to prepare and deliver dishes to the restaurant's standards.
• Follow established recipes and preparation methods to maintain consistency and quality.
• Prepare and organise mise en place for the assigned station before service begins.
• Handle preparation and cooking of various ingredients, including meat, vegetables and desserts.
• Ensure all dishes meet required quality, taste and presentation standards.
• Keep workstation clean, tidy and well-organised throughout the shift.
• Clean and sanitise kitchen areas, utensils, equipment and dishes per food safety requirements.
• Measure and portion ingredients accurately according to recipes.
• Store food items properly with correct labels, dates and identification.
• Support team in maintaining a safe, efficient and well-organised kitchen environment.
• Cooperate with kitchen colleagues to ensure smooth daily operations and service

Connaissances

Fine-dining experience

Description du poste

The Supreme HR Advisory Pte. Ltd. is seeking a skilled kitchen professional for a fine-dining setting in Jurong West.

You will work closely with the Head Chef and Executive Chef to prepare dishes to restaurant standards, follow recipes, and organise mise en place for your station. Responsibilities include cooking diverse cuisines, maintaining quality, hygiene, and a well-organised kitchen, with 9-hour shifts and 5-day weeks.