Sous Chef

PLAIN VANILLA BAKERY PTE. LTD.; Singapore; In loco; SGD 45.000 - 70.000; Tempo pieno

Descrizione del lavoro

Plain Vanilla Bakery Pte. Ltd. in Singapore seeks an experienced kitchen lead to manage hot station production across brunch and café concepts.

You will set daily prep plans, oversee mise en place, monitor plating and portioning, and act as kitchen expediter during service to uphold quality and food safety. Collaboration with FOH and training of junior cooks are key to ensuring superb guest experiences. The role requires 3–5 years in professional kitchens, strong leadership, HACCP knowledge, and

Competenze

• 3–5 years professional kitchen experience in brunch/café/bistro concepts.
• Experience leading a small kitchen team or shift.
• Skilled in hot and cold station prep and cooking techniques.
• Strong BOH-FOH communication and leadership.
• Diploma in Culinary Arts or related certificate preferred.
• WSQ Food Hygiene Certificate advantageous.

Mansioni

• Lead hot station production and ensure dish consistency.
• Set daily prep plans and assign mise en place tasks.
• Monitor plating quality, portions, and presentation.
• Act as kitchen expediter during service to uphold standards.
• Coordinate with FOH to ensure smooth service flow.
• Train and coach junior cooks to step up during peak hours.
• Record daily kitchen reports and weekly performance notes.
• Maintain hygiene, temperature checks and equipment upkeep.

Conoscenze

Team leadership

Communication skills

Kitchen supervision

Food safety knowledge

Problem solving

Formazione

Diploma in Culinary Arts

Certificate in Commercial Cooking

WSQ Food Hygiene Certificate

Strumenti

HACCP procedures

Food safety protocols

Descrizione del lavoro

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes
• Set daily prep plans and allocate mise en place tasks
• Monitor plating quality, portion control, and visual presentation
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
• Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
• Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
• Lead staff meal planning and preparation
• Conduct opening and closing procedures, including hygiene and temperature checks
• Maintain kitchen equipment, cleanliness, and food safety standards
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
• Train and coach the Cook to step up during leave or peak hours
• Escalate any equipment, staffing, or inventory issues to Head Chef
• Perform any other duties as assigned

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations
• Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate
• Working location: Tiong Bahru, Telok Ayer, Neil Road, East Coast, Upper Thomson, Serangoon Gardens