Senior Sous Chef

FK DUNAMIS GROUP PTE. LTD.; Singapore; Sur place; SGD 60 000 - 100 000; Plein temps

Avantages offerts par ce poste

Overseas travel

Career prospects & benefits

Résumé du poste

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya and The Public Izakaya 2, is looking for a committed and talented Senior Sous Chef to join our growing team in the city area.

You will lead daily culinary duties, work with the Owner and other Chefs to create seasonal dishes, manage procurement and inventory, monitor costs, train junior chefs, and stay ahead of dining trends. Opportunity for overseas travel and excellent career prospects are offered.

Qualifications

• Minimum 8 years of culinary experience.
• Broad spectrum of culinary techniques.
• Experience in fine dining and casual dining environments.
• Ability to work with owners and other chefs.

Responsabilités

• Daily culinary duties of preparation, cooking & serving of dishes to customers.
• Works with Owner and other Chefs to create new seasonal dishes as 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.
• Able to track and deliver the latest dining trends and menus.

Connaissances

Culinary skills

Menu development

Team training

Supplier coordination

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.