SOUS CHEF

PSGourmet Pte Ltd; Singapore; On-site; SGD 50,000 - 84,000; Full time

Job summary

PSGourmet Pte Ltd in Singapore is seeking a skilled kitchen leader to support the Head Chef and manage daily kitchen operations.

You will guide junior staff, oversee food preparation and plating, ensure FIFO, control costs, and collaborate with management on menus, ordering, and hygiene standards.

Qualifications

• Diploma in Culinary Arts or equivalent required.
• Minimum 5 years of relevant working experience in a similar capacity.
• Ability to lead and work well in a team.
• Good planning and organizing skills.
• Excellent communication and interpersonal skills.
• Good Microsoft Office skills.
• Able to work in a fast paced environment.

Responsibilities

• Leads kitchen team in the absence of the Head Chef.
• Provides guidance to junior kitchen team members, including line cooking, food preparation, and dish plating.
• Ensures FIFO food rotation and proper dating/organization for quality assurance.
• Keeps cooking stations stocked, especially before and during peak hours.
• Assist in hiring and training of new kitchen team members to meet standards.
• Manages food and product ordering, keeps records, and minimizes waste.
• Implements systems to reduce waste and monitor budgets.
• Supervise all food preparation and presentation to ensure quality/standards.
• Assist Head Chef with kitchen organization, team competency, and training.
• Assist Head Chef with menu creation.
• Coordinate with management on supply ordering, budget, and kitchen efficiency/staffing.
• Ensure strict adherence to food safety, sanitation, and hygiene requirements.

Skills

Leadership

Teamwork

Planning

Communication

Interpersonal skills

Adaptability

Education

Diploma in Culinary Arts or equivalent

Tools

Microsoft Office

Job description

RESPONSIBILITIES

• Leads kitchen team in the absence of the Head Chef
• Provides guidance to junior kitchen team members, including but not limited to, line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Head Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum Diploma in Culinary Arts or equivalent
• 5 years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Excellent communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast paced environment