Junior Sous Chef

THE HAPPY ROOT PTE. LTD.; Singapore; Sur place; SGD 36 000 - 54 000; Plein temps

Résumé du poste

THE HAPPY ROOT PTE. LTD. seeks an experienced kitchen assistant to support the Sous Chef in daily operations and team management.

You will ensure food preparation and presentation meet restaurant standards, contribute to menu development, and help train junior staff. Responsibilities include enforcing recipes, maintaining hygiene, monitoring quality, managing inventory, and controlling waste within budget. You will collaborate across departments to ensure smooth service and adapt to changing

Responsabilités

• Assist the Sous Chef in managing the kitchen team and daily operations.
• Ensure food preparation, cooking, and presentation are in line with the restaurant's standards.
• Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
• Ensure all recipes are followed accurately and consistently.
• Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
• Provide guidance and support to maintain high productivity and efficiency.
• Monitor food quality and presentation before it is served to guests.
• Ensure all food safety regulations and guidelines are followed.
• Assist in ordering and maintaining inventory of food and kitchen supplies.
• Control food waste and manage kitchen expenses within budgetary guidelines.
• Maintain cleanliness and organization of the kitchen and equipment.
• Ensure compliance with sanitation and safety regulations.
• Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
• Communicate effectively with the kitchen team and management.
• Address any issues that arise in the kitchen promptly and professionally.
• Be adaptable and able to handle changing priorities and demands.
• Lead by example in professionalism and work ethic.
• Foster a positive and collaborative work environment among kitchen staff.
• Stay updated with industry trends and techniques.
• Strive for personal and professional growth in culinary skills and knowledge.

Description du poste

Assistance in Kitchen Operations: Assist the Sous Chef in managing the kitchen team and daily operations.

Ensure food preparation, cooking, and presentation are in line with the restaurant's standards.

Menu Planning and Development: Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.

Ensure all recipes are followed accurately and consistently.

Training and Supervision: Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.

Provide guidance and support to maintain high productivity and efficiency.

Quality Control: Monitor food quality and presentation before it is served to guests.

Ensure all food safety regulations and guidelines are followed.

Inventory Management: Assist in ordering and maintaining inventory of food and kitchen supplies.

Control food waste and manage kitchen expenses within budgetary guidelines.

Kitchen Hygiene and Safety: Maintain cleanliness and organization of the kitchen and equipment.

Ensure compliance with sanitation and safety regulations.

Communication and Collaboration: Coordinate with other departments, such as front-of-house staff, to ensure smooth service.

Communicate effectively with the kitchen team and management.

Problem Solving and Adaptability: Address any issues that arise in the kitchen promptly and professionally.

Be adaptable and able to handle changing priorities and demands.

Leadership and Teamwork: Lead by example in professionalism and work ethic.

Foster a positive and collaborative work environment among kitchen staff.

Continuous Improvement: Stay updated with industry trends and techniques.

Strive for personal and professional growth in culinary skills and knowledge.