Restaurant Sous Chef

TIPO PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Join a vibrant culinary team as a Sous Chef at a leading company known for its unique food culture and innovative practices. With responsibilities ranging from managing kitchen staff to overseeing food quality, this full-time role offers a dynamic work environment and competitive benefits, including medical coverage and employee discounts.

Benefits

$500 payout after 3 months probation

Referral Programme up to $1200 for Full-timers

20% employee discount

Medical and Dental Benefits for Full-timers

Staff meals for every shift

Qualifications

• At least 5 years of working experience in a related field.
• Experience in running a small kitchen team of cooks.
• Possess food hygiene and safety certification.

Responsibilities

• Manage day-to-day operations of the kitchen and staff training.
• Ensure food quality and standard compliance at all times.
• Estimate food consumption and manage inventory efficiently.

Skills

Culinary Arts

Food hygiene and safety certification

Communication in English

Team management

Time management

Education

Degree/Diploma/Professional Certificate in Culinary Arts

Tools

Microsoft Office

Job description

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we are big on food and bigger on culture. Above all, we are fun, and it's never a dull day at work!

We are currently looking for a talented Sous Chef to join our team.

If you think you have a passion for cooking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn, grow and deliver the best they can.

Benefits:

• $500 ($300 cash and $200 dining voucher) after 3 months probation
• Referral Programme up to $1200 for Full-timers
• Flexible work package (Part-timers)
• 20% employee discount, extended to family and friends
• Staff meal for every shift
• Medical and Dental Benefits for Full-timers
• Cohesion Outings
• Uniform provided

A Sous Chef reports directly to the CDC

The Sous Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.

The Sous Chef role includes the following but not limiting to:

• Support the Chef de Cuisine and the BOH team ensuring smooth operations at all times.
• Assist the Chef de Cuisine in menu engineering, menu changes and their implementations.
• Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
• Ensure efficient, cost-effective operations and profitability of food production.
• Supervise and inspect all food preparation/cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
• Assure adherence of all standards of food quality, preparation, recipe following and presentation in conjunction with the Entity’s specifications in a timely manner
• Curate and provide accurate recipes with appropriate training to the junior chefs enabling them to deliver food products of consistent quality.
• Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
• Estimate food consumption to plan purchases and requisition of raw ingredients.
• Minimise waste and spoilage of raw ingredients to maintain COG budget.
• Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
• Foster and promote a cooperative working climate, maximising productivity and maintaining employee morale.
• Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
• To delegate inventory tasks to junior chefs at the end of month, giving them the necessary training and resources.
• Kitchen on-boarding, introduction to the kitchen, stations, workflow and organisation.

REQUIREMENTS:

• Degree/Diploma/Professional Certificate in Culinary Arts
• At least 5 years of working experience in the related field
• Possess food hygiene and safety certification or equivalent
• Experience in running a small kitchen team of cooks
• Ability to communicate in spoken and written English
• Proficient in Microsoft Office
• Specialization in specific entity’s cuisine will be a bonus

Job Types: Full-time, Permanent

Pay: $3,600.00 - $4,000.00 per month

Benefits:

• Additional leave
• Dental insurance
• Employee discount
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Day shift
• Early shift
• Night shift
• Shift system

Supplemental Pay:

• Retention bonus
• Signing bonus

Work Location: In person