Junior Sous Chef

Wilmar International Limited; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading food company in Singapore is seeking a Kitchen Manager to oversee kitchen operations and staff. The ideal candidate will direct food preparation, manage costs, and ensure compliance with health and safety standards. You will play a critical role in maintaining service quality and operational efficiency.

Responsibilities

• Assist in directing, controlling and coordinating the activities of all Chefs and kitchen attendants in food preparation and cooking, ensuring efficient, profitable and smooth food service at all times.
• Oversee all kitchen-related operations.
• Inspect storerooms, refrigerators and freezers daily to prevent wastage.
• Assist the Sous Chef in controlling cost by minimising spoilage, utilising food surpluses and practicing portion control.
• Check the quality and quantity of food received from suppliers.
• Consistently seek cost-saving and environmentally friendly initiatives.
• Assist in managing the operation of the outlet while maintaining acceptable food and staff costs.
• Maximize employee productivity to minimize payroll cost.
• Monitor kitchen operating costs and take corrective action when necessary to reduce expenses.
• Ensure all food is prepared and served according to the standards set by the Head Chef.
• Produce and verify the preparation and presentation of food.
• Ensure standard recipes are followed and food is presented according to visual guidelines.
• Ensure all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition. Regularly inspect assigned areas to ensure sanitation and hygiene standards are met.
• Ensure the kitchen complies with health and safety standards to prevent accidents.
• Maximise employee productivity and morale, maintain discipline, and adhere to local guidelines and legislation.
• Motivate staff by demonstrating professionalism, organisational skills and fostering team spirit.
• Ensure all staff adhere to grooming and presentation standards.
• Report all accidents, health and safety hazards to the Head Chef.
• Manage food requisitions and orders.
• Initiate maintenance requests when necessary and follow up on completion.
• Take responsibility for the duty roster, staff leave and attendance records.
• Demonstrate awareness of OH&S policies and procedures, ensuring all tasks are conducted safely and within OH&S guidelines.
• Be aware of your duty of care and adhere to occupational health and safety legislation, policies and procedures.
• Be familiar with safety, first aid, fire and emergency procedures, and ensure equipment is operated safely and responsibly.
• Take immediate action to address hazardous situations and notify supervisors of potential dangers.
• Log security incidents and accidents according to established requirements.
• Additional responsibilities and tasks may be assigned as needed to meet the needs of the business.

Job description

Main Responsibilities:

• Assist in directing, controlling and coordinating the activities of all Chefs and kitchen attendants in food preparation and cooking, ensuring efficient, profitable and smooth food service at all times.

• Oversee all kitchen-related operations.

• Inspect storerooms, refrigerators and freezers daily to prevent wastage.

• Assist the Sous Chef in controlling cost by minimising spoilage, utilising food surpluses and practicing portion control.

• Check the quality and quantity of food received from suppliers.

• Consistently seek cost-saving and environmentally friendly initiatives.

• Assist in managing the operation of the outlet while maintaining acceptable food and staff costs.

• Maximize employee productivity to minimize payroll cost.

• Monitor kitchen operating costs and take corrective action when necessary to reduce expenses.

• Ensure all food is prepared and served according to the standards set by the Head Chef.

• Produce and verify the preparation and presentation of food.

• Ensure standard recipes are followed and food is presented according to visual guidelines.

• Ensure all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition. Regularly inspect assigned areas to ensure sanitation and hygiene standards are met.

• Ensure the kitchen complies with health and safety standards to prevent accidents.

• Maximise employee productivity and moral, maintain discipline, and adhere to local guidelines and legislation.

• Motivate staff by demonstrating professionalism, organisational skills and fostering team spirit.

• Ensure all staff adhere to grooming and presentation standards.

• Report all accidents, health and safety hazards to the Head Chef.

• Manage food requisitions and orders.

• Initiate maintenance requests when necessary and follow up on completion.

• Take responsible for the duty roster, staff leave and attendance records.

• Demonstrate awareness of OH&S policies and procedures, ensuring all tasks are conducted safely and within OH&S guidelines.

• Be aware of your duty of care and adhere to occupational health and safety legislation, policies and procedures.

• Be familiar with safety, first aid, fire and emergency procedures, and ensure equipment is operated safely and responsibly.

• Take immediate action to address hazardous situations and notify supervisors of potential dangers.

• Log security incidents and accidents according to established requirements.

• Additional responsibilities and tasks may be assigned as needed to meet the needs of the business.