Junior Sous Chef

HALO CONCEPTS PTE. LTD.; Singapore; On-site; SGD 50,000 - 65,000; Full time

Job summary

A leading food & beverage company in Singapore is seeking a Kitchen Manager to oversee kitchen operations and staff. Responsibilities include managing the kitchen, ensuring high standards of food quality, and monitoring staff schedules. The ideal candidate will have a diploma in Food & Beverage Services and at least 3 years of related experience. Exciting benefits include performance rewards, education support, and team-building activities.

Benefits

Special Birthday Treat

Performance Rewards

Sumptuous staff meals

Reimbursed uniforms

Night transport provided

Career Growth Opportunities

Education Support

Employee Assistance Program

Qualifications

• At least 3 years of working experience in the related field is required.

Responsibilities

• Manage and supervise the entire kitchen and activities of all chefs.
• Ensure proper efficiency and profitable functioning of the assigned kitchen.
• Attend weekly meetings with Corporate Executive Chef.

Skills

culinary

Education

Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management

Job description

Responsibilities

• Manage and supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to ensure 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.
• Be physically involved in all phases of the daily operation requirements.
• Ensure proper efficiency and profitable functioning of the assigned kitchen and that expenses/purchases are within budget limits.
• Attend weekly meetings with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meetings.
• 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 holidays.
• Conduct kitchen meetings when the Sous Chef is absent, hold daily briefings and training classes for staff to develop skills.
• Adhere to rules and regulations set by higher management.
• Ensure that adequate stock is always maintained in the relevant station.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

Qualifications

• 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.

Benefits

• 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.