Jr. Sous Chef

DALLAS MBS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

DALLAS MBS PTE. LTD. seeks an experienced kitchen leader to oversee all kitchen operations, ensuring high-quality food, cost control and efficient service.

You will direct daily activities, participate in menu planning and pricing, and collaborate with restaurant managers to manage stock levels and supplier quality. The role requires strong leadership in a multi-national team, a solid understanding of Western cuisine, and experience in fast food/casual dining environments.

Qualifications

• 2–3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage.
• Proactive and visionary.
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Responsibilities

• Oversees the functioning of the kitchen, facilities and costs, contributing to maximizing overall F&B profit.
• Control and analyse quality levels of production and presentation on an ongoing basis.
• Monitor operating payroll and food costs.
• Maintain cleanliness, sanitation and hygiene across the kitchen.
• Ensure optimum performance of all kitchen areas at all times.
• Prepare and present all food items to highest quality; participate in menu development and pricing with input from Directors.
• Collaborate with Restaurant Managers to determine minimum/maximum food par stocks and inspect perishable items on receipt.

Job description

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with individuals outside the outlet including but not limited to customers, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.
• Ability to handle multiple outlets

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ payroll/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.