Sous Chef

DALLAS BOAT QUAY PTE. LTD.; Singapore; On-site; SGD 47,000 - 70,000; Full time

Job summary

DALLAS BOAT QUAY PTE. LTD. in Singapore is seeking an experienced kitchen leader to oversee all kitchen operations, ensure high-quality dishes and consistent presentation.

A solid understanding of Western cuisine and food safety standards is essential. You will supervise kitchen staff, control costs and inventory, participate in menu planning and pricing with the Director, and work with Restaurant Managers to maintain par stocks.

Qualifications

• 2–3 years of experience in a similar kitchen role.
• Strong knowledge of Western cuisine.
• Experience with cost and inventory control management.

Responsibilities

• Oversees and directs all kitchen operations.
• Produces and presents high-quality food items consistently.
• Analyzes operating costs, food costs, quality and sanitation.
• Establishes positive employee relations and teamwork.
• Participates in menu preparation and pricing with the Director.
• Works with Restaurant Managers to manage food par stocks and market lists.
• Attends weekly meetings and contributes to improvements.

Skills

Kitchen management

Menu planning

Cost control

Quality control

Inventory management

Job description

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Good understanding of cost and inventory control management.