SENIOR SOUS CHEF

fk dunamis group pte. ltd.; Singapore; Sur place; SGD 60 000 - 90 000; Plein temps

Avantages offerts par ce poste

Overseas travel opportunities

Career advancement for senior staff

Résumé du poste

FK Dunamis Group invites aspiring F&B candidates to join our dynamic restaurant group in Singapore, with fine dining and casual dining concepts such as Hachi Restaurant and The Public Izakaya.

We are seeking a committed Senior Sous Chef to lead daily culinary duties, collaborate with owners and chefs on seasonal dishes, manage procurement and inventory, control costs, and mentor junior chefs. Overseas travel opportunities and career advancement are offered.

Qualifications

• At least 8 years of culinary experience.
• Ability to create seasonal dishes as directed by Owner.
• Understand procurement and maintain inventory.
• Monitor costs within guidelines.
• Train and guide junior chefs.
• Broad spectrum of culinary techniques.
• Track latest dining trends and menus.

Responsabilités

• Daily culinary duties of preparation, cooking and serving dishes.
• Collaborate with Owner and other Chefs on seasonal dishes.
• Coordinate with suppliers to forecast procurement and inventory.
• Monitor and maintain costs within guidelines.
• Assist in training and guiding junior chefs.
• Keep abreast of dining trends and menus.

Connaissances

Culinary duties

Seasonal menus

Procurement & inventory

Cost control

Training junior chefs

Trends tracking

Description du poste

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya and The Public Izakaya 2, is looking for committed and talented Senior Sous Chef with the following capabilities to join our growing team:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
• Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitors and undertakes to maintain costs within guidelines.
• Assist to train and guide junior chefs.
• At least 8 years experience
• Has a broad spectrum of culinary techniques
• Able to track and deliver the latest dining trends and menus.

We offer

• Opportunity for overseas travel
• Excellent career prospects and various benefits for senior employees.

Thank you for your interest in our company, and we will reach out to you if your application is found suitable