Sous Chef

Singapore Island Country Club; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious club in Singapore is seeking a culinary professional to oversee food production and manage kitchen staff. The ideal candidate will assist in developing menus and promotions and ensure high standards of cleanliness and safety in the kitchen. Strong organizational and interpersonal skills are essential for this role, along with the ability to lead a diverse team effectively. Join us for a rewarding culinary experience in a vibrant environment.

Benefits

AWS & Variable Bonus

Annual Leave

Employee Discounts

Qualifications

• Experience in food production for an outlet.
• Ability to supervise culinary staff.
• Familiar with menu development and budgeting.

Responsibilities

• Responsible for all food productions for the assigned outlet.
• Assist Executive Chef with menus and promotions.
• Supervise culinary staff and ensure training.

Skills

Knowledge in various cooking methods

Excellent organizational skills

Strong interpersonal skills

Job description

Job Highlights:

⭐ AWS & Variable Bonus
🧧 Lunar New Year Hong Bao
🌴 Annual Leave, Family Care Leave & Birthday Leave
🦷 Flexible & Dental Benefits + Duty Meals
💰 Employee Referral Fees
🎉 Exclusive Employee Discounts at F&B and Retail Outlets + Birthday Gift Vouchers
📚 Training & Development Opportunities
🏌️ Access to Club’s Sports & Recreational Facilities

Job Roles & Responsibilities:

• Responsible for all food productions for the assigned outlet.
• Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
• Develop and monitor food and labor budget for the section.
• Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Implement control to minimize food waste.
• Consult the Executive Chef about food production aspects of special events being planned.
• Cook or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate products to assure that quality, price and related goods are consistently attained.
• Visit dining area periodically when it is open to welcome members.
• Any other duties that might be assigned from time to time.

Requirements:

• Knowledge in various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in handling emergency situations and providing solutions.
• Excellent organizational and management skills.
• Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
• Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.