Junior Sous Chef

AVENUE K PTE. LTD.; Singapore; Vor Ort; SGD 42.000 - 64.000; Vollzeit

Zusammenfassung

AVENUE K PTE. LTD. in Singapore is seeking a Sous Chef to support the Head Chef in day-to-day kitchen operations, uphold food hygiene and safety standards, and ensure high-quality meals. A formal culinary credential and at least 3 years of sous-chef experience are required.

The candidate will help plan tasks, supervise staff, manage costs, and coordinate with suppliers while maintaining labor efficiency; proficiency with POS and restaurant management software and HACCP knowledge are essential.

Qualifikationen

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields.
• Three (3) years of experience as a sous chef.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• COSHH or HACCP knowledge.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• Proficient in POS and restaurant management software.
• Service oriented, meticulous, attention to detail.

Aufgaben

• Assists the Head Chef in daily kitchen operations and maintains hygiene and safety standards.
• Directs food preparation processes to ensure efficiency and quality.
• Ensures kitchen runs on schedule and meals meet high standards.
• Plans and coordinates tasks with labor cost awareness.
• Helps create meals using new or existing culinary ideas as required.
• Polishes dishes before delivery and service to customers.
• Produces quality menus that may change seasonally.
• Orders equipment, tools, or ingredients to address shortages.
• Assists in hiring, training, and educating kitchen staff.
• Follows all food safety and sanitary guidelines.

Ausbildung

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

Tools

POS

Restaurant management system

Microsoft Office

Jobbeschreibung

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail