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

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Resorts World at Sentosa Pte. Ltd. in Singapore seeks a skilled Culinary Supervisor to assist the Chef in daily kitchen operations, ensuring quality, consistency, and service excellence.

The role emphasizes menu planning, recipe implementation, staff supervision, and cost control, with a background in Japanese cuisine preferred in hotel/QSR settings. Proficiency in MS Office and HACCP knowledge are required.

Qualifications

• Certificate in Culinary Skills required.
• GCE ‘O’ Level or equivalent required.
• Minimum 4 years of culinary experience.
• Supervisory experience preferred.
• Knowledge of HACCP and food safety standards.
• Proficient in Microsoft Office applications.

Responsibilities

• 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.
• 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 to minimise wastage and manage costs.
• Maintain hygiene and compliance with HACCP, safety guidelines, and sanitation standards.
• Contribute to guest satisfaction through effective leadership and culinary execution.

Skills

Interpersonal skills

Communication

Supervisory skills

Leadership

Team leadership

Operational planning

Organisational skills

Problem solving

Decision making

Under pressure

Education

Certificate in Culinary Skills

GCE 'O' Level or equivalent

Tools

Microsoft Office

Job description

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 Cuisineexperience 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.