Junior Sous Chef

MANDAI RESORTS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prestigious resort in Singapore is seeking a Sous Chef to support kitchen operations. Responsibilities include managing food preparation and presentation, ensuring compliance with food safety regulations, and coaching a dedicated team. Ideal candidates should have 3-5 years of culinary experience and a certification in Culinary Arts. Join this dynamic environment and lead culinary innovations.

Qualifications

• 3 to 5 years of culinary experience in a similar property.
• Holistic culinary skill sets and diverse background.
• Complete knowledge of food safety and hygiene practices.

Responsibilities

• Support Sous Chef in kitchen operations, food prep, cooking, and presentation.
• Ensure compliance with food safety regulations.
• Assist in inventory management and controlling food costs.
• Coach and develop kitchen team members.

Skills

Culinary skills

Menu development

Food safety compliance

Inventory management

Team management

Education

Certification or professional qualification in Culinary Arts

Job description

Main Duties and Responsibilities

You will play a crucial role in supporting our Sous Chef in overseeing the kitchen operations for our Specialty Restaurant outlet. As part of your role, you will be responsible for ensuring the preparation and presentation of our dishes, delivering the highest standard of food quality which is expected of our brand. You will also maintain our kitchen based on pre-defined standards and guidelines and lead a team of dedicated Associates.

Key Responsibilities

• Support the Sous Chef in managing our kitchen operations, including food preparation, cooking, and presentation. As part of this role, you will assist to develop innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation
• In performing your role, you will be responsible for ensuring compliance with all food safety regulations, including those prescribed for the Resort and any mandatory regulations.
• As part of assisting with operations, you will also be required to assist in aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
• Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Certification or professional qualification in Culinary Arts
• 3 to 5 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.