Sous Chef

COMMONWEALTH CONCEPTS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A reputable food service company in Singapore is seeking a manager to oversee food operations. Responsibilities include monitoring food quality, controlling costs, training staff, and ensuring hygiene standards are met. The ideal candidate will have experience in food service management and a strong understanding of food safety practices. This role is vital for maintaining high-quality service and operational efficiency.

Qualifications

• Experience in food service management preferred.
• Strong knowledge of food safety and hygiene practices.
• Ability to train and manage kitchen staff efficiently.

Responsibilities

• Monitor overall food operation.
• Control food costs to maximize profits.
• Ensure food quality meets required standards.
• Oversee cleanliness and hygiene of the kitchen.
• Plan staff rosters for smooth operations.

Job description

Job Description & Requirements

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
• Monitors food quality and quantity to ensure the most economical usage of ingredients.
• Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Plan monthly roster to ensure smooth operations and high productivity.
• Create new menu items and seasonal/ daily specials with the Executive Chef.
• Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
• Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
• Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.