Junior Sous Chef (Paul Pairet - French Cuisine)

Resorts World Sentosa; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier entertainment destination in Singapore is seeking a Junior Sous Chef for its kitchen. The role involves overseeing culinary operations, managing inventory, and ensuring high-quality food presentation. Candidates should have a culinary arts certificate, at least 4 years of experience in fine dining, and strong leadership skills. The position offers an exciting opportunity in a vibrant environment.

Qualifications

• 4+ years of experience in upscale hotels or fine dining establishments with expertise in French cuisine.
• Sound knowledge of HACCP standards and food safety regulations.
• Strong leadership skills with a focus on team engagement and training.

Responsibilities

• Assist in overseeing kitchen operations and maintaining cooking standards.
• Supervise and motivate the culinary team.
• Ensure high standards of food production and presentation.

Skills

Leadership skills

Communication skills

Interpersonal skills

Education

Certificate in Culinary Arts / GCE ‘O’ Level

Tools

Microsoft Office

Kitchen management systems

Job description

Title: Junior Sous Chef (Paul Pairet - French Cuisine)

Job Requisition ID: 2411

Primary Responsibilities:

• Culinary Operations: Assist in overseeing kitchen operations, including menu planning, inventory management, and food cost control, while maintaining high-quality cooking standards and ensuring consistency in food preparation and presentation.
• Team Management: Supervise, coach, and motivate the culinary team to maintain high standards, while providing guidance and support to cooks.
• Quality Control: Ensure consistent high standards of food production and presentation, according to established recipes and standards.
• Inventory Management: Assist in controlling costs by minimizing spoilage and maintaining adequate inventory of food.
• Kitchen Maintenance: Oversee the cleanliness and organization of the kitchen and storage areas, ensuring all machines and equipment are in working condition.
• Daily Operations: Organize daily duties, check mise en place, and oversee daily food ordering and market lists.
• Safety, Security, and Compliance: Comply with safety and security guidelines, ensuring each section's hygiene and cleanliness.

Requirements:

• Education and Experience: Certificate in Culinary Arts / GCE ‘O’ Level or equivalent, with 4+ years of experience in upscale hotels or fine dining establishments, preferably with expertise in French cuisine.
• Knowledge and Skills: Sound knowledge of HACCP standards, food safety regulations, and proficiency in Microsoft Office and kitchen management systems, with strong leadership, communication, and interpersonal skills.
• Personal Attributes: Strong leadership skills with a focus on team engagement and training. Excellent communication skills, fostering collaboration and team spirit.