(Junior) Sous Chef, F&B Culinary (Attractions)

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; Sur place; SGD 55 000 - 75 000; Plein temps

Résumé du poste

Resorts World at Sentosa Pte. Ltd. is hiring a seasoned culinary professional to oversee daily kitchen operations, supervise cooks, and ensure high standards of food quality and presentation.

You will lead menu execution, monitor costs, and maintain strict hygiene and safety compliance in a fast-paced hotel/QSR environment. The role requires strong leadership, operative planning, and the ability to work shifts, including weekends.

Qualifications

• Certificate in Culinary Skills or equivalent professional qualification.
• Minimum 4 years of culinary experience; hotel/QSR experience preferred.
• Prior supervisory experience is preferred.
• Knowledge of HACCP and workplace safety standards.
• Strong leadership and team supervision capabilities.
• Able to work shifts, including weekends and public holidays.

Responsabilités

• Assist the 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 service periods.
• Supervise, coach, and motivate kitchen team members to maintain high performance standards.
• Monitor 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 to minimise wastage.
• Monitor food costs and ensure efficient utilisation of resources.
• Ensure compliance with hygiene, HACCP, and workplace safety standards.
• Enforce kitchen operating procedures and sanitation guidelines.

Connaissances

Culinary Leadership

HACCP & Safety

Food Prep & QA

Menu Planning

Team Supervision

Formation

Professional Culinary Qualification

Outils

Microsoft Office

Description du poste

Job Responsibilities:

Culinary Operations & Support:

Assist the 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.

Food Safety, Hygiene & Compliance:

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.

Guest Satisfaction & Service Excellence:

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 4 years of culinary experience. Japanese/ Chinese-Local / Western Cuisine experience in a hotel/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.