SENIOR SOUS CHEF

HOM AROY 5 PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent restaurant in Singapore is seeking a Kitchen Manager to oversee kitchen staff, manage operations, and ensure food quality. The ideal candidate will have experience in staff management, menu planning, and maintaining health standards in a fast-paced environment.

Responsibilities

• Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service.
• Manage the daily flow of kitchen operations to ensure efficiency and organization.
• Train new employees and educate the kitchen team on rules and regulations.
• Schedule staff shifts and handle performance reviews or discipline as needed.
• Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.
• Assist the executive chef in menu planning and creating new recipes.
• Ensure all food is prepared and presented to the highest standards, and that dishes are consistent and high-quality.
• Handle food preparation and cooking, sometimes taking on roles at different stations.
• Maintain a clean and organized kitchen, ensuring it meets health and safety standards.
• Monitor food costs and control expenses for the kitchen.
• Manage inventory of supplies and order new products when necessary.
• Troubleshoot and resolve any issues that arise with kitchen equipment or operations.
• Take over managerial duties in the absence of the head chef.

Job description

Kitchen management

• Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service.
• Manage the daily flow of kitchen operations to ensure efficiency and organization.
• Train new employees and educate the kitchen team on rules and regulations.
• Schedule staff shifts and handle performance reviews or discipline as needed.
• Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.

Food preparation and quality control

• Assist the executive chef in menu planning and creating new recipes.
• Ensure all food is prepared and presented to the highest standards, and that dishes are consistent and high-quality.
• Handle food preparation and cooking, sometimes taking on roles at different stations.
• Maintain a clean and organized kitchen, ensuring it meets health and safety standards.

Administrative duties

• Monitor food costs and control expenses for the kitchen.
• Manage inventory of supplies and order new products when necessary.
• Troubleshoot and resolve any issues that arise with kitchen equipment or operations.
• Take over managerial duties in the absence of the head chef.