Junior Sous Chef

The American Club of Singapore; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious club in Singapore is seeking a Chef de Partie with at least 6 years of experience in varying cuisines, particularly American. The successful candidate will be responsible for managing kitchen operations, maintaining high food standards, and training junior staff while ensuring adherence to hygiene and safety protocols.

Qualifications

• Minimum of 6 years with positions from Chef de Partie in American cuisine.
• Strong knowledge of Western and basic Asian cuisine.
• Knowledge of religious dietary requirements.

Responsibilities

• Reports to the Chef de Cuisine/Sous Chef for daily concerns.
• Assists in managing kitchen and food quality.
• Conducts training for junior staff.

Skills

Culinary Knowledge

Food Handling Techniques

Communication

Education

Certificate from a recognized culinary institution

Tools

Basic computer skills

Job description

Responsibilities:

• Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

• Assists in managing the activities of assigned outlet kitchen

• Assists in maintaining food quality and presentation

• Assists with maintaining kitchen labor and related costs controls

• Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

• Maintains proper product and work flow

• Maintains a complete SOP Manual for Outlet Kitchen Operations

• Follows up on quality control with the most economical usage of products

• Monitors that Job Descriptions of kitchen staff are performed as stated

• Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

• Follows through on proper maintenance and sanitation of kitchen equipment and facilities

• Follow through on implementing progressive staff training and development programs

• Suggests and assists with menu and recipe upgrading, development, costing and implementation

• Ensures effective lines of communication are in place at all levels

• Provides budget recommendations and adheres to objectives set and established by the management

• Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

• Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

• Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

• Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

• Provides and conducts training for junior staff on Basics & food handling techniques

• Adheres to deadlines and objectives for the yearly business plan

• Ensure daily HACCP system in place

• Able to take over the operation when Sous chef not on duty

• Able to handle purchasing and pre order market list

Requirements:

• Certificate from a recognized culinary institution

• Minimum of 6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

• Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine

• Knowledge of religious dietary requirements

• Able to communicate in English

• Knowledge in Production flow and equipment usage

• Basic computer skills