JUNIOR SOUS CHEF

Singapore Island Country Club, The; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious country club in Singapore seeks a Culinary Operations Manager to oversee daily kitchen operations. Responsibilities include managing food production, supervising staff, and ensuring high standards of sanitation. Candidates should have experience in culinary management and a strong understanding of food safety protocols. This role offers various employee benefits and a rewarding work environment.

Benefits

AWS & Variable Bonus

Lunar New Year Hong Bao

Annual Leave, Family Care Leave & Birthday Leave

Flexible & Dental Benefits + Duty Meals

Employee Referral Fees

Exclusive Employee Discounts at F&B and Retail Outlets

Training & Development Opportunities

Access to Club’s Sports & Recreational Facilities

Qualifications

• Experience in culinary operations management.
• Strong understanding of food safety and sanitation principles.
• Ability to work with culinary staff and develop menus.

Responsibilities

• Manage daily culinary operations in the assigned F&B outlet.
• Supervise culinary staff and ensure proper training.
• Develop and monitor food and labor budgets.
• Implement controls to minimize food waste.

Job description

Join The Singapore Island Country Club – A Certified Great Place To Work®!

The Singapore Island Country Club (SICC) is Singapore’s most prestigious and well‑established golf and country club. With world‑class facilities, a rich heritage, and a strong sense of camaraderie among our members, we offer a meaningful and rewarding environment for individuals looking to excel in the country club industry.

We are proud to be Great Place To Work® Certified™, recognizing our commitment to fostering a positive and supportive workplace culture!

Employee Benefits:

• ⭐ AWS & Variable Bonus
• 🧧 Lunar New Year Hong Bao
• 🌴 Annual Leave, Family Care Leave & Birthday Leave
• 🦷 Flexible & Dental Benefits + Duty Meals
• 💰 Employee Referral Fees
• 🎉 Exclusive Employee Discounts at F&B and Retail Outlets + Birthday Gift Vouchers
• 📚 Training & Development Opportunities
• 🏌️ Access to Club’s Sports & Recreational Facilities

Job Functions & Summary:

Responsible for managing the day to day culinary operations in the assigned F&B outlet.

Job Roles & Responsibilities:

• Responsible for all food productions for the assigned outlet.
• Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
• Develop and monitor food and labor budget for the section.
• Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Implement control to minimize food waste.
• Consult the Executive Chef about food production aspects of special events being planned.
• Cook or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate products to assure that quality, price and related goods are consistently attained.
• Visit dining area periodically when it is open to welcome members.
• Any other duties that might be assigned from time to time.