Jr. Sous Chef

Dallas Restaurants & Bars; Singapore; On-site; SGD 56,000 - 100,000; Full time

Job summary

Dallas Restaurants & Bars in Singapore seeks an experienced Kitchen Manager to lead the kitchen operations, ensuring top quality and efficiency in all dishes and services.

You will oversee staff, monitor costs, develop menus, and ensure cleanliness and safety across outlets, while collaborating with managers to optimize stock and pricing strategies.

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 attitude.
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Responsibilities

• Oversee the functioning of kitchen employees, facilities and costs to maximize F&B profit.
• Maintain quality levels of production and presentation.
• Manage operating payroll and food costs.
• Ensure cleanliness, sanitation and hygiene.
• Ensure optimum performance of all kitchen areas.
• Responsible for production, preparation and presentation of all food items to ensure highest quality.
• Prepare menus and participate in pricing policy in consultation with Director.
• Work with Restaurant Manager to determine minimum and maximum food par stocks and inspect perishable items.

Skills

Kitchen experience

Western cuisine

Cost control

Menu development

Inventory management

Leadership

Team leadership

Fast food/casual din

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.