Sous Chef

BUNGA TELANG RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local restaurant in Singapore is seeking an outlet in charge with at least 3 years of experience and strong culinary skills, especially in Chinese cooking. Responsibilities include managing staff, enhancing customer experiences, and overseeing daily operations. Candidates must be detail-oriented, energetic, and willing to work flexible hours. Benefits include medical insurance, discounts, and meals.

Benefits

Medical and insurance

Staff discount

Career development

Staff meals

Qualifications

• Minimum 3 years of experience as an outlet in charge with higher culinary skills, including Chinese wok skills.
• Strong leadership and communication skills; detail-oriented and passionate about hospitality.
• Reliable and positive attitude, capable of working long hours.
• Ability to work weekends and holidays without overtime pay.

Responsibilities

• Train and supervise FOH & BOH staff to adhere to SOPs.
• Ensure high customer satisfaction through attentive service.
• Analyze sales trends and manage costs to maximize profitability.
• Oversee daily operations ensuring compliance with health regulations.
• Collaborate on menu design and updates.
• Monitor food presentation and service standards.
• Foster a positive work environment and prepare performance reports.

Skills

Training and supervision

Customer service

Budgeting and cost control

Operations management

Menu planning

Quality control

Team building

Job description

Overview

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Qualifications

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry. (注重细节以及对卓越烹饪的不懈追求，具有强烈的味觉和嗅觉，并且能够在压力下优雅地管理团队)
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.
• No overtime pay or offset for overtime.

Benefits

• Medical and insurance
• Staff discount
• Good career development
• Staff meals provided