Sous Chef

Dallas Boat Quay Pte Ltd; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

Dallas Boat Quay Pte Ltd seeks an experienced kitchen manager to oversee and direct all kitchen operations, ensuring high-quality food and presentation across Western cuisine offerings. You will monitor costs, inventory, and sanitation to maximize profitability and maintain strong team relations.

The role requires 2–3 years in a similar position, with ability to plan menus and participate in pricing decisions in consultation with the Director.

Qualifications

• 2–3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Good understanding of cost and inventory control management.

Responsibilities

• Oversee and direct all kitchen operations and costs.
• Ensure quality levels of production and presentation.
• Manage operating/food costs, sanitation, hygiene.
• Maintain optimum performance of all kitchen areas.
• Prepare menus and participate in pricing with Director.
• Coordinate with Outlet Managers and staff to ensure smooth service.
• Attend weekly meetings and contribute to operational planning.

Skills

Kitchen management

Food cost control

Inventory management

Team leadership

Menu planning

Job description

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.