Sous Chef

FOC Sentosa; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

FOC Sentosa is seeking a Head Chef to lead and manage all kitchen activities in Singapore. The role involves food preparation and production, staff management and training, and ensuring top quality plating and presentation across menus.

The Head Chef will supervise equipment, enforce cleanliness, and assist with hiring and scheduling, while stepping in during the Head Chef’s absence. You will oversee recipe development, kitchen procedures, and sanitation standards, collaborating with HR and

Responsibilities

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Head Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Involve in hiring process, together with Head Chef, Executive Chef and HR Department
• Develop new recipes and plating for new menus together with the head chef
• Involve in kitchen schedule and monitor staff Overtime
• Follow up with company procedures together with HR Department
• Involve in staff management including vacation planning for the kitchen department
• Assisting Head Chef in any problems that arise and seizes control of issues in the kitchen in their absence

Job description

KEY RESPONSIBILITIES AND MEANS

• Manage all activities in the kitchen, including foodpreparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation andprofitability of food production based on the premise in the company
• Supervise and inspect all preparation and cookingequipment on a regular basis to ensure that they are kept clean, sanitary, andin perfect operating order
• Ensure that food products, presentation, and platingare of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Head Chef in his or her absence
• Assure adherence to all standards of food quality,preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking andfood rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in bestcleanliness and sanitation practices
• Involve in hiring process, together with Head Chef,Executive Chef and HR Department
• Develop new recipes and plating for new menus togetherwith the head chef
• Involve in kitchen schedule and monitor staff Overtime
• Follow up with company procedures together with HRDepartment
• Involve in staff management including vacationplanning for the kitchen department
• Assisting Head Chef in any problems that arise andseizes control of issues in the kitchen in their absence