Sous Chef

FOC SENTOSA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A renowned hospitality company in Singapore is seeking a proficient kitchen manager. The role involves overseeing all kitchen activities, ensuring quality food preparation and production, and maintaining the cleanliness and functionality of kitchen equipment. Responsibilities also include staff training in hygiene, developing new recipes, and managing kitchen schedules. The ideal candidate should have experience in kitchen management and a strong commitment to food quality and staff collaboration.

Responsibilities

• Manage all activities in the kitchen, including food preparation and production.
• Ensure profitable operation and cost-effectivity of food production.
• Supervise and inspect all kitchen equipment to ensure cleanliness and functionality.
• Ensure food products and presentation meet high-quality standards.
• Assume Head Chef duties in their absence.
• Follow food quality standards and recipes consistently.
• Monitor food storage and sanitation standards.
• Train kitchen personnel in cleanliness and sanitation practices.
• Assist in the hiring process with the Head Chef and HR.
• Develop new recipes and menu plating with the Head Chef.
• Manage kitchen schedule and staff overtime.

Job description

KEY RESPONSIBILITIES AND MEANS

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Head Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Involve in hiring process, together with Head Chef, Executive Chef and HR Department
• Develop new recipes and plating for new menus together with the head chef
• Involve in kitchen schedule and monitor staff Overtime