Sous Chef

FOC SENTOSA PTE. LTD.; Singapore; On-site; SGD 84,000 - 114,000; Full time

Job summary

FOC SENTOSA PTE. LTD. in Singapore seeks an experienced Head Chef to oversee all kitchen operations, lead kitchen staff, ensure top quality of food, plating, and timely service.

You will drive menu development, supervise hygiene and safety, participate in hiring with HR, and manage staff scheduling and overtime to maintain high standards.

Qualifications

• Experience leading a kitchen team and managing food production.
• Ability to train staff and maintain sanitation standards.
• Experience in hiring and coordinating with HR and department heads.

Responsibilities

• Manage all activities in the kitchen, including food preparation and production, and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production based on company premises.
• Supervise and inspect equipment to ensure cleanliness, sanitation, and proper operation.

Skills

Kitchen management

Staff training

Hiring & HR collaboration

Menu development

Job description

KEY RESPONSIBILITIES AND MEANS

• Manage all activities in the kitchen, including foodpreparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation andprofitability of food production based on the premise in the company
• Supervise and inspect all preparation and cookingequipment on a regular basis to ensure that they are kept clean, sanitary, andin perfect operating order
• Ensure that food products, presentation, and platingare of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Head Chef in his or her absence
• Assure adherence to all standards of food quality,preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking andfood rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in bestcleanliness and sanitation practices
• Involve in hiring process, together with Head Chef,Executive Chef and HR Department
• Develop new recipes and plating for new menus togetherwith the head chef
• Involve in kitchen schedule and monitor staff Overtime
• Follow up with company procedures together with HRDepartment
• Involve in staff management including vacationplanning for the kitchen department
• Assisting Head Chef in any problems that arise andseizes control of issues in the kitchen in their absence