SOUS CHEF

DREAM EXPRESS RECRUITMENT MANAGEMENT PRIVATE LIMITED; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

DREAM EXPRESS RECRUITMENT MANAGEMENT PRIVATE LIMITED is seeking a hands-on Kitchen Supervisor to lead the kitchen team in delivering high-quality meals according to recipes, standards, and schedules. The role requires strict hygiene, cost control, and coordination with the Head Chef.

You will train staff, supervise food preparation, maintain stock, and ensure timely service. The position offers a dynamic environment and opportunities to contribute to menu development while upholding safety and

Responsibilities

• Prepare meals according to recipes, specs and schedules.
• Oversee kitchen team and ensure safety, hygiene and quality standards.
• Coordinate inventory and stock control, ensure FIFO.
• Ensure timely food service and plating consistency.
• Train and supervise kitchen staff; report to Head Chef.
• Maintain clean and sanitary work areas and proper equipment handling.

Job description

Responsible for the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.

Responsible for helping to oversee the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

Works closely with the Head Chef / Executive Chef and Executive Sous Chef and will provide support at the Kitchen when the Head Chef / Executive Chef and/or Executive Sous Chef is away.

Executes and supervises food production activities. E.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

Coordinates and controls the Kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.

Conducts ,coordinates and supervises the inventory at the outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.

Monitors raw material usage and orders to ensure that cost is kept within the budget.

Involved in the development of food products and menus as needed.

Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc),which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

Setup and stock stations with all necessary supplies to prepare for service.

Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

Monitor and ensure compliance with recipe specifications.

Cook menu items in cooperation with the rest of the kitchen team.

Maintain prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.

Comply with hygiene and sanitation regulations and safety standards at all times.

Teach and train staff of preparation and presentation changes to the menu items.

Answer ,report and follow the instructions of the Head Chef / Executive Chef and Executive Sous Chef at all times.

Maintain positive and professional approach with co-workers and customers.

To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

To act in the best interest of the company in all circumstances.

To ensure proper handling of all kitchen equipment at all times.

Another appropriate duties and responsibilities as assigned.

MOM LICENSE: 24C2613
EA REG: R22110100