Senior Sous Chef

dnata Singapore Pte Ltd; Singapore; On-site; SGD 55,000 - 75,000; Full time

Job summary

A leading catering company in Singapore is seeking an experienced Senior Sous Chef. This role involves overseeing kitchen operations, ensuring food quality, and supervising staff. Candidates must have at least 10 years of culinary experience and a strong background in a specific cuisine. Responsibilities include meal preparation, adherence to hygiene standards, and staff training. Join a dynamic team where your culinary skills will be utilized effectively.

Qualifications

• Minimum 10 years of experience in culinary operations.
• Comprehensive culinary background in a specific cuisine.

Responsibilities

• Prepare Mise-en-place.
• Prepare meals as directed and according to recipes.
• Assist Production Chef during Food Presentation.
• Ensure personal and food hygiene practices are followed.
• Provide training and supervise kitchen staff.

Skills

Culinary operations expertise

Team supervision

Food hygiene practices

Menu specification adherence

Job description

Summary

The Senior Sous Chef is responsible for being the 2nd in of a specific kitchen and required to have an extensive knowledge and proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place.
• Prepare food items in accurate and standard portions/quantities.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Attend to any last-minute additional meal orders or menu changes due to flight delay.
• Assist Production Chef during Food Presentation and ensure all prepared foods are properly labelled with Day Sticker.
• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Ensure staffs adhere to safety rules and regulation practices and check and ensure that the First Aid Box is always complete with required content.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise, and assign job to staff and monitor and check staff attendance against roster and work schedule.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Adjust duty roster according to workload, if necessary and plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities. Submit Daily Performance Report to Production Chef.
• Undertake any other duties assigned by immediate superior. Ensure compliance with all workplace safety, security, and health policies and procedure
• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 10 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine