Sous Chef

BUNGA TELANG RESTAURANT PTE. LTD.; Singapore; On-site; SGD 67,000 - 100,000; Full time

Benefits offered by this job

Medical and insurance

Staff discount

Good career development

Staff meals provided

Job summary

BUNGA TELANG RESTAURANT PTE. LTD. is seeking an experienced Outlet In Charge to lead both FOH and BOH teams in a high-volume restaurant. You will train staff, maintain SOPs, and drive service excellence while managing costs and profitability.

The role requires a minimum of 3 years in an outlet-in-charge position, strong leadership, and Chinese wok skills. Weekend work is expected, with the pace of a bustling dining environment.

Qualifications

• Minimum 3 years of experience as an outlet in charge in a full-service restaurant.
• Must have Chinese wok skills.
• Strong leadership and communication abilities required.

Responsibilities

• Staff management: train/retrain and supervise FOH & BOH teams.
• Ensure high levels of customer service and address complaints effectively.
• Analyse sales trends and manage labor and food costs to maximise profitability.
• Oversee daily operations, inventory, supplies, equipment, and health & safety compliance.
• Collaborate on menu planning and development considering customer preferences and costs.
• Monitor quality of food and service standards; maintain team morale and performance.
• Prepare reports on sales, expenses, and staff performance.

Skills

Leadership

Communication

Organisational skills

Teamwork

Job description

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry. (注重细节以及对卓越烹饪的不懈追求，具有强烈的味觉和嗅觉，并且能够在压力下优雅地管理团队)
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.
• No overtime pay or offset for overtime.

Staff Benefits:

• Medical and insurance
• Staff discount
• Good career development
• Staff meals provided