Sous Chef

COMMONWEALTH CONCEPTS PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A food operations management company in Singapore seeks a skilled manager to oversee kitchen operations. Responsibilities include ensuring food quality, managing costs, training staff, and maintaining cleanliness. Ideal candidates will have a strong understanding of food safety practices and experience in food management. The role offers opportunities to create menu items and oversee a productive kitchen environment.

Qualifications

• Strong understanding of food safety and hygiene practices.
• Experience in monitoring food preparation and quality.
• Ability to manage staff performance and provide coaching.

Responsibilities

• Monitor overall food operation ensuring timely preparation.
• Control food cost for maximum profit and guest satisfaction.
• Check food quality and make necessary adjustments.
• Assist in daily purchasing and supplier quality assurance.
• Ensure cleanliness and maintenance standards in the kitchen.
• Plan staff rosters to ensure smooth operations.
• Create new menu items with the Executive Chef.
• Train staff ensuring certification before responsibility.
• Conduct staff briefings and feedback sessions.

Job description

· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

· Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

· Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

· Monitors food quality and quantity to ensure the most economical usage of ingredients.

· Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

· Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

· Plan monthly roster to ensure smooth operations and high productivity.

· Create new menu items and seasonal/ daily specials with the Executive Chef.

· Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

· Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

· Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.