[Japanese] Hiring Sous Chef(Tanjong Pagar)!

K2 OPERATIONS SINGAPORE PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading company in Singapore is seeking an experienced Sous Chef to manage kitchen activities at a Japanese restaurant. The ideal candidate will have a strong background in Japanese cuisine, exceptional leadership skills, and extensive experience in kitchen management. Responsibilities include menu construction, staff training, and ensuring compliance with safety regulations. Join a dynamic team and contribute to a cooperative work environment.

Qualifications

• At least 5 years of experience as Head Chef in Japanese restaurants.
• Exceptional ability in kitchen management.

Responsibilities

• Control and direct the food preparation process and related activities.
• Be fully responsible for hiring, managing, and training kitchen staff.

Skills

Leadership

Communication

Kitchen Management

Education

Degree in Culinary Science

Tools

MS Office

Restaurant Management Software

POS

Job description

We are looking for an experienced and qualified Sous Chef to organize the kitchen’s activities at a Japanese restaurant managed by Japanese staff in Singapore.

Responsibilities:

1. Control and direct the food preparation process and related activities.
2. Construct menus with new or existing culinary creations, ensuring variety and quality.
3. Approve and refine dishes before serving to customers.
4. Plan orders for equipment or ingredients based on identified shortages.
5. Arrange for repairs when necessary.
6. Address and resolve any problems or defects.
7. Be fully responsible for hiring, managing, and training kitchen staff.
8. Oversee the work of subordinates.
9. Estimate staff workload and compensation.
10. Maintain payroll and attendance records.
11. Ensure compliance with nutrition, sanitation, and safety regulations.
12. Foster a cooperative and respectful work environment.

Qualifications:

1. At least 5 years of experience as Head Chef in Japanese restaurants.
2. Exceptional ability in kitchen management.
3. Skill in delegating responsibilities and monitoring progress.
4. Outstanding communication and leadership skills.
5. Up-to-date with culinary trends and kitchen process optimization.
6. Proficiency in useful computer programs (MS Office, restaurant management software, POS).
7. Credentials in health and safety training.
8. Degree in Culinary Science or related certification.
9. Understanding of Japanese language is a plus.