Sous Chef #70400

ANRADUS PTE. LTD.; Singapore; On-site; SGD 45,700 - 54,739; Full time

Job summary

ANRADUS PTE. LTD. is looking for a Sous Chef/Assistant Head Chef in Singapore. You will assist the Head Chef in overseeing kitchen operations, manage the quality of food, and ensure high standards of cleanliness in the kitchen.

The ideal candidate should have a professional culinary qualification and at least 3 years of experience in both Western and Asian cuisines. Flexibility to work on weekends and during peak times is essential.

Qualifications

• At least 3 years of experience in preparing both Western and Asian cuisine.
• Possession of a professional certificate in culinary arts or relevant qualifications.
• Flexibility to work during peak times, including weekends and public holidays.

Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Perform additional tasks as assigned by management to enhance kitchen operations.

Skills

Flexibility to work during peak times

Experience in Western and Asian cuisine

Education

Professional certificate in culinary arts, NITEC, or relevant qualifications

Job description

Job Description

• Industry/Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.

Qualifications

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications.
• At least 3 years of experience in preparing both Western and Asian cuisine.