Junior Sous Chef

VIOLET OON INC. PTE. LTD.; Singapore; On-site; SGD 50,000 - 84,000; Full time

Benefits offered by this job

Birthday treat

Performance rewards

Staff meals

Uniforms reimbursed

Night transport

Job summary

VIOLET OON INC. PTE. LTD. in Singapore seeks a hands-on Kitchen Manager to lead the entire kitchen, supervise chefs and kitchen staff, and ensure daily operations meet our standards.

You will manage staff rosters, monitor budget adherence, train the team, update recipe cards, and introduce new techniques and equipment.

This role offers growth opportunities within our dynamic organization and a range of employee benefits.

Qualifications

• Diploma or higher in Food & Beverage Services Management or equivalent.
• At least 3 years of relevant kitchen experience.
• Proven leadership in kitchen operations and staff supervision.
• Strong culinary skills and menu planning abilities.

Responsibilities

• Manage and supervise the entire kitchen and activities of all chefs and kitchen workers.
• Supervise staff to ensure duties meet standards including maintenance and cleanliness.
• Report to Head Chef / Sous Chef on staff and operation matters.
• Maintain daily operation coverage and inventory control.
• Monitor budgets and ensure expenses/purchases stay within limits.
• Conduct kitchen meetings and training for staff development.

Skills

culinary

staff management

leadership

budgeting

Education

F&B Services Diploma

Job description

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.