Sous Chef

DALLAS BOAT QUAY PTE. LTD.; Singapore; On-site; SGD 30,000 - 45,000; Full time

Job summary

A well-established dining venue in Singapore seeks a Kitchen Manager to oversee kitchen operations, manage food quality, and lead kitchen staff. The role requires 2-3 years of experience, strong knowledge of Western cuisine, and excellent cost management skills. Key responsibilities include ensuring high-quality food presentation, inventory control, and effective employee relations. This position offers opportunities for leadership within a dynamic culinary environment.

Qualifications

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

Responsibilities

• Oversees and directs all kitchen operation aspects.
• Supervises kitchen employees, facilities, and costs.
• Responsible for the production and presentation of all food items.

Skills

Recipes

Leadership

Food Safety

Fine Dining

Quality Control

Inventory Control

Job description

Roles & Responsibilities

• 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 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.

Please indicate your start date and expected salary.

Tell employers what skills you have

• Recipes
• Leadership
• Ingredients
• Quality Control
• Food Safety
• Cooking
• Food Quality
• Inventory
• Purchasing
• Sanitation
• Fine Dining
• Inventory Control
• Employee Relations
• Pricing
• Audit