Sous Chef

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

Job summary

A leading company in the culinary industry is seeking a Sous Chef to assist with daily kitchen operations. The ideal candidate will have experience managing kitchen staff, excellent problem-solving skills, and a background in culinary arts. This position offers opportunities to create seasonal menus and ensure the highest standards of food quality and safety.

Qualifications

• Minimum 3 years of experience as a Sous Chef required.
• Completion of WSQ Basic Food Hygiene Course is mandatory.
• Good understanding of COSHH and HACCP regulations is advantageous.

Responsibilities

• Assist Head Chef in daily kitchen operations and food hygiene supervision.
• Help create a seasonal quality menu and ensure timely food service.
• Train and manage kitchen staff under the direction of the Head Chef.

Skills

Problem Solving

Attention to Detail

Service Orientation

Analytical Skills

Education

Associate or Bachelor’s Degree in Culinary Arts

Bachelor’s in Business or relevant fields

Tools

POS

Restaurant Management System

Microsoft Office

Job description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail