Sous Chef

Dallas Restaurants & Bars; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

Dallas Restaurants & Bars in Singapore is seeking an experienced kitchen leader to supervise the entire kitchen operation and ensure top quality food presentation. You will work with Restaurant Managers to set par stocks, price menus, and develop recipes while managing costs and inventory.

The role requires 2–3 years in a similar position, a solid understanding of Western cuisine, and the ability to lead a multi-national team in a fast‑paced casual dining environment.

Qualifications

• 2–3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Responsibilities

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with customers, suppliers, government officials and the local community.
• Coordinates functions and activities with Outlet Manager(s) and other staff.
• Ability to handle multiple outlets.
• Responsible for production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Participation in weekly meetings.

Skills

Menu development

Inventory control

Cost control

Team leadership

Western cuisine knowledge

Menu pricing

Job description

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with individuals outside the outlet including but not limited to customers, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.
• Ability to handle multiple outlets

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/ payroll/ 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.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.