Junior Sous Chef (Marguerite)

J C TAPAS BAR PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A fine dining restaurant in Singapore is seeking an experienced individual to oversee kitchen staff and operations. The role involves training staff, assisting in management duties, and ensuring all hygiene and safety standards are adhered to. Benefits include a competitive salary based on qualifications and experience, staff meals, comprehensive medical and dental coverage, and a work-life balance with a five-day work week.

Benefits

Comprehensive Medical & Dental Insurance Coverage

Staff meals provided for brunch and dinner.

5 days work week (Work-Life Balance)

Qualifications

• Experience in training and supervising kitchen staff is essential.
• Ability to ensure compliance with hygiene and safety standards.
• Strong organizational skills and a focus on minimizing food waste.

Responsibilities

• Train and supervise all kitchen staff.
• Assist kitchen management in the absence of the Sous chef.
• Ensure compliance with hygiene standards.

Job description

About us

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

Staffing

• Training and supervision of all staff under them
• Be a role model to all staff to ensure good habits and behavior
• Guide and motivate staff to work efficiently and correctly
• All recipes are recorded correctly and accessible for staff
• Ensure all staff are dressed and groomed appropriately
• Ensure training is implemented and completed
• Supervise staff meal to ensure it is delicious and nutritional

Operations

• Assist management of the kitchen in the absence of the Sous chef
• Implementation of menu items with menu changes as per schedule
• Follow and maintain allotted food cost
• Ensure ordering and storage of goods is correct and on time
• Ensure stock levels are within guidelines
• Minimize food wastage
• Ensure recipes and procedures are followed correctly
• Supervise jr cooks with MEP and SOPs

Hygiene and Safety

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression