Sous Chef

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

Job summary

A leading food services company in Singapore is seeking a dedicated individual to manage food operations, ensuring timely preparation, quality control, and staff training. The candidate will oversee kitchen hygiene and maintenance, assist in purchasing, and create new menu items. Effective communication and coaching skills are essential to maintain high operational standards and enhance guest satisfaction. This role offers the opportunity to contribute significantly to the overall success of food services.

Responsibilities

• Monitor overall food operation and ensure timely preparation of food.
• Control food costs for maximum profit and guest satisfaction.
• Check quality of food and adjust as necessary.
• Assist in purchasing and ensure quality of goods received.
• Follow hygiene policies and ensure proper food storage.
• Oversee cleanliness and maintenance of the kitchen.
• Plan monthly staff roster for smooth operations.
• Create new menu items with the Executive Chef.
• Manage staff training and certifications.
• Monitor staff performance and provide coaching.
• Attend management meetings and communicate feedback.

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.