Sous Chef

ENAKSEDAP F&B PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A food and beverage company in Singapore is seeking a Culinary Supervisor to assist the Executive Chef with menu planning and kitchen management. The successful candidate will lead kitchen staff, ensure quality standards, manage inventory, and maintain health and safety compliance. Strong culinary expertise and leadership skills are essential for this role.

Qualifications

• Proficiency in various cooking techniques and cuisines.
• Ability to lead and motivate kitchen staff.
• Ensuring precision in food preparation and presentation.

Responsibilities

• Support the Executive Chef in menu planning and kitchen management.
• Oversee and train junior kitchen staff.
• Ensure all dishes meet quality and presentation standards.
• Monitor inventory levels and order supplies.
• Maintain a clean and safe kitchen environment.

Skills

Cooking techniques

Leadership

Attention to detail

Time management

Communication

Job description

Key Responsibilities:
Assisting the Executive Chef: Support the Executive Chef in menu planning, food preparation, and kitchen management.
Supervising Kitchen Staff: Oversee and train junior kitchen staff, ensuring they follow recipes and maintain hygiene standards.
Quality Control: Ensure all dishes meet the quality and presentation standards set by the Head Chef.
Inventory Management: Monitor inventory levels, order supplies, and manage stock to prevent shortages or wastage.
Health and Safety Compliance: Maintain a clean and safe kitchen environment, adhering to health and safety regulations.
Problem Solving: Address any issues that arise during food preparation and service, ensuring minimal disruption to operations.
Preparing and cooking dishes according to the menu.
Assisting in the design and planning of menus for children care, senior care and catering menu.Ensuring the kitchen operates efficiently and meets quality standards.
Training new kitchen staff on the restaurant’s standards and regulations.
Monitoring kitchen operations to ensure compliance with sanitation standards and Kitchen/ Dishing area cleanliness.
Any other ad hoc duties assigned

Requirements
Culinary Expertise: Proficiency in various cooking techniques and cuisines.
Leadership Skills: Ability to lead and motivate kitchen staff.
Attention to Detail: Ensuring precision in food preparation and presentation.
Time Management: Efficiently managing time and resources to meet service deadlines.
Communication Skills: Clear communication with the kitchen team and other departments.