Halal Cuisine Sous Chef — Menu & Kitchen Lead

Curate kitchen; Singapore; Vor Ort; SGD 45.000 - 67.000; Vollzeit

Zusammenfassung

Curate kitchen is seeking a dedicated Chef to support daily kitchen operations under the Head Chef. You will assist in menu execution, maintain high quality, and help manage staff and inventory in a fast-paced environment.

Responsibilities include preparing and presenting dishes, enforcing food safety standards, training staff, and stepping in to plan and direct food preparation when needed. Strong leadership and problem-solving are essential.

Qualifikationen

• 1–5 years of proven experience as a Sous Chef or Line Cook.
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures.
• Demonstrated ability in kitchen and team management.
• Ability to work efficiently under pressure and solve problems quickly.
• Familiarity with industry best practices and food safety standards.

Aufgaben

• Assist in the preparation and design of food and beverage menus.
• Produce high-quality dishes with attention to presentation and taste.
• Ensure the kitchen operates efficiently and meets quality standards.
• Step in for the Head Chef in planning and directing food preparation when required.
• Resolve kitchen issues proactively and handle high-pressure situations effectively.
• Manage, train, and schedule kitchen staff; monitor and evaluate performance.
• Order and manage inventory to ensure adequate stock levels.
• Maintain cleanliness, organization, and compliance with food safety standards.
• Foster a positive and professional working environment.

Kenntnisse

Sous Chef experience / Line Cook

Team management

Food safety knowledge

Working under pressure

Jobbeschreibung

Curate kitchen is seeking a dedicated Chef to support daily kitchen operations under the Head Chef. You will assist in menu execution, maintain high quality, and help manage staff and inventory in a fast-paced environment.

Responsibilities include preparing and presenting dishes, enforcing food safety standards, training staff, and stepping in to plan and direct food preparation when needed. Strong leadership and problem-solving are essential.