Sous Chef

MODU K PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

Une entreprise de restauration à Singapour cherche un Sous-Chef pour gérer les opérations de cuisine au quotidien. Le candidat idéal aura une formation en arts culinaires, une expérience de 3 ans et sera capable de mener une équipe tout en maintenant des normes élevées en matière de sécurité et de qualité. Cette position implique des responsabilités telles que la supervision de la préparation des aliments, la gestion des coûts de main-d'œuvre et la création de nouveaux plats pour satisfaire les besoins saisonniers de l'entreprise.

Qualifications

• Sous-chef avec 3 ans d'expérience dans la cuisine.
• Diplôme en arts culinaires ou en affaires requis.
• Connaissance dans les normes de sécurité alimentaire et des réglementations HACCP.

Responsibilities

• Assister le chef dans la gestion quotidienne de la cuisine.
• Contrôler et diriger le processus de préparation des aliments.
• Former et gérer le personnel de cuisine selon les normes culinaires.

Skills

Problem Solving

Attention to Detail

Service Orientation

Education

Associate or Bachelor’s Degree in Culinary Arts

Completed WSQ Basic Food Hygiene Course

Tools

POS Systems

Microsoft Office

Job description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail