Sous Chef

SEVEN CROFT PTE. LTD.; Singapore; Presencial; SGD 52 000 - 110 000; Tempo integral

Resumo da oferta

SEVEN CROFT PTE. LTD. is seeking an experienced kitchen leader to oversee daily operations, ensuring prompt, fresh, and high-quality dishes while coordinating cooks’ tasks.

You will design menus, train staff, manage inventories and purchases, set performance standards, and handle guest feedback and complaints to maintain exceptional dining experiences.

Qualificações

• Promptness and quality mindset
• Team coordination and leadership
• Hygiene and safety compliance
• Menu design and plating presentation
• Staff planning and management
• Hiring and training kitchen staff
• Inventory, purchasing, and admin tasks
• Performance standards setting and monitoring
• Customer feedback handling and problem resolution

Responsabilidades

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Descrição da oferta de emprego

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.