Sous Chef

HIRA GLOBAL PTE. LTD.; Singapore; On-site; SGD 78,000 - 112,000; Full time

Job summary

HIRA GLOBAL PTE. LTD. is seeking a senior kitchen leader in Singapore to oversee daily restaurant operations and spearhead catering for corporate events, weddings, and private functions. You will partner with the Head Chef to craft seasonal menus, manage costs, and mentor junior staff.

The role requires hands-on leadership, HACCP compliance, and the ability to adapt menus for dietary restrictions and last-minute changes while ensuring top quality and client satisfaction across all services.

Responsibilities

• Restaurant Operations: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.
• Catering Management: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.
• Menu Innovation: Collaborate with Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.
• Team Leadership: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.
• Quality Assurance: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.
• Inventory & Logistics: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.
• Operational Continuity: Step in to lead the kitchen during the Head Chef's absence, ensuring uninterrupted service and standards.
• Event Coordination: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.
• Cost Control: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.
• Health & Safety Compliance: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.
• Client-Centric Adaptability: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.
• Performance Monitoring: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.
• Supplier Relations: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.
• Sustainability Practices: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.

Job description

Key Responsibilities

• Restaurant Operations: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.

• Catering Management: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.

• Menu Innovation: Collaborate with the Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.

• Team Leadership: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.

• Quality Assurance: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.

• Inventory & Logistics: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.

• Operational Continuity: Step in to lead the kitchen during the Head Chef's absence, ensuring uninterrupted service and standards.

• Event Coordination: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.

• Cost Control: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.

• Health & Safety Compliance: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.

• Client-Centric Adaptability: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.

• Performance Monitoring: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.

• Supplier Relations: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.

• Sustainability Practices: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.