Junior Sous Chef (Attractions)

Resorts World Sentosa; Singapore; Presencial; SGD 47.000 - 58.000; Jornada completa

Descripción de la vacante

Resorts World Sentosa in Singapore is seeking a skilled Kitchen Supervisor to assist the Sous Chef in daily kitchen operations, ensuring quality and consistency across service periods.

You will help with menu planning, supervise cooks, manage inventory and costs, and uphold HACCP and safety standards. This role requires 5 years of culinary experience, appropriate qualifications, and strong leadership to drive a fast-paced, high-performance kitchen.

Formación

• Certificate or equivalent professional culinary qualification.
• Minimum 5 years of culinary experience.
• Experience in Local, Japanese, Western cuisine in a QSR environment is advantageous.
• Prior supervisory experience preferred.

Responsabilidades

• Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.
• Support menu planning initiatives and ensure proper implementation of recipes and standards.
• Ensure consistency in food quality, taste, and presentation across all service periods.
• Supervise, coach, and motivate kitchen team members to maintain high performance standards.
• Monitor the progress and development of cooks and provide guidance where necessary.
• Foster teamwork and promote a positive and professional kitchen environment.
• Support inventory management and stock control processes to minimise wastage.
• Assist in monitoring food costs and ensuring efficient utilisation of resources.
• Ensure compliance with hygiene, HACCP, and workplace safety standards.
• Enforce kitchen operating procedures and sanitation guidelines.
• Maintain a safe, clean, and organised kitchen environment at all times.
• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Conocimientos

Interpersonal skills

Communication skills

Supervisory skills

Leadership

Operational planning

Organisational skills

Food cost control

Inventory management

Problem-solving

Decision-making

Educación

Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification

Herramientas

Microsoft Office

Descripción del empleo

• Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.
• Support menu planning initiatives and ensure proper implementation of recipes and standards.
• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.
• Monitor the progress and development of cooks and provide guidance where necessary.
• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.
• Assist in monitoring food costs and ensuring efficient utilisation of resources.
• Ensure compliance with hygiene, HACCP, and workplace safety standards.
• Enforce kitchen operating procedures and sanitation guidelines.
• Maintain a safe, clean, and organised kitchen environment at all times.
• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.
• Minimum 5 years of culinary experience. Local, Japanese, Western Cuisine experience in a QSR environment will be an added advantage
• Prior supervisory experience is preferred.
• Proficient in Microsoft Office applications.
• Knowledge of HACCP.
• Good interpersonal, communication, and supervisory skills.
• Strong leadership and team supervision capabilities.
• Good operational planning and organisational skills.
• Sound understanding of food cost control and inventory management.
• Strong problem-solving and decision-making abilities.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Able to perform shift work, and willing to work during weekends/public holidays.