Jr. Sous Chef

Olivia Restaurant; Singapore; On-site; SGD 32,000 - 46,000; Full time

Job summary

Olivia Restuarant in Singapore is seeking a Jr. Sous Chef in the Production Kitchen to support the Head Chef and uphold top-quality food preparation. You will handle daily duties, participate in menu execution, and ensure high standards in stock control, sanitation and presentation.

The role requires close collaboration with the Head Chef to manage daily production, maintain quality, and control costs in a busy kitchen environment at 41 Kreta Ayer Road, Singapore 089003.

Qualifications

• Assists Head Chef in daily food preparation.
• Ensures quality and presentation of all dishes.
• Coordinates daily tasks with the Head Chef.
• Maintains hygiene, safety and proper storage.

Responsibilities

• Take care of daily food preparation and duties assigned to meet the standard and quality.
• Follow instructions from superiors to complete daily tasks.
• Coordinate daily tasks with Head Chef.
• Estimate daily production needs and check quality of raw and cooked products.
• Ensure production, preparation and presentation meet highest standards.
• Monitor guest satisfaction, quality, costs and compliance continuously.
• Understand procedures for storage, sanitation and food handling.
• Train and guide subordinates to maintain motivation and efficiency.
• Report any equipment issues and ensure proper functioning.
• Assist in menu creation and maintain cost controls in volume kitchen.
• Ensure correct handling and temperatures of all food items.

Job description

As a Jr.Sous Chef Production Kitchen in Olivia Restuarant , you are responsible for supporting the Head Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Head Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003