Junior Sous Chef: Lead & Mentor in Italian Coastal Kitchen

FICO; Singapore; Presencial; SGD 4500 - 6500; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Direct transport from Bedok MRT

5-day work week

Career growth plan

TLBG Partnership Programme

Medical and insurance coverage

Descripción de la vacante

Fico, a casual Italian seaside dining concept in Singapore, is seeking a capable kitchen professional to support the Head Chef and Chef de Cuisine. You will help plan and direct food preparation, oversee rostering, and train junior team members.

The role includes maintaining high standards of health and hygiene, monitoring stock, and assisting with the opening of new venues. A minimum of 5 years in kitchens with 2 years in supervision is required.

Formación

• Minimum 5 years of kitchen experience with 2 years in a supervisory role.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

Responsabilidades

• Planning and directing food preparation for the venue alongside the Head Chef
• Supporting the kitchen team with rostering duties
• Support Chef Partner and Chef de Cuisine in preparing for opening of new venue
• Training and mentoring of junior team members
• Food quality control, cost control of ingredients
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

Conocimientos

Kitchen experience

Supervisory experience

Food safety

Descripción del empleo

Fico, a casual Italian seaside dining concept in Singapore, is seeking a capable kitchen professional to support the Head Chef and Chef de Cuisine. You will help plan and direct food preparation, oversee rostering, and train junior team members.

The role includes maintaining high standards of health and hygiene, monitoring stock, and assisting with the opening of new venues. A minimum of 5 years in kitchens with 2 years in supervision is required.