SOUS CHEF at Paul Singapore Pte Ltd

Paul Singapore Pte Ltd; Singapore; On-site; SGD 40,000 - 70,000; Full time

Benefits offered by this job

Medical

Meal allowance

Employee discount

Laundry allowance

Job summary

PAUL Bakery in Singapore is seeking a hands-on Sous Chef to lead day-to-day culinary operations in a professional kitchen. You will help create menus, manage food purchasing, cost control, and supervise storage, sanitation, and staff scheduling.

You will train new team members, participate in performance reviews, and ensure meals meet quality standards. This on-site, full-time role offers growth opportunities within a global bakery group.

Qualifications

• Culinary expertise across multiple techniques and styles (French, Italian, Mediterranean).
• Knife skills for handling various blades and cuts.
• Strong verbal and written communication to give orders and report.
• Leadership to oversee staff in head chef’s absence.
• Organizational skills to run a busy kitchen efficiently.
• Customer service focus to ensure diner satisfaction.
• Attention to detail in recipes, plating, and schedules.
• Collaborative approach with kitchen and service teams.
• Ability to multitask and manage competing priorities.

Responsibilities

• Prepare Entrees, Side Dishes, and Other Menu Items: supervise dish prep, ensure correct garnishes, portions and timely plating.
• Maintain Inventory of Kitchen Supplies: manage stock levels, place orders, rotate stock, verify invoices.
• Oversee Kitchen Staff and Employee Schedules: supervise staff, assign tasks, train new hires, create schedules.
• Assist with Menu Development: contribute ideas, track trends, assist daily specials, review menus.
• Ensure Food Safety and Sanitation Standards are Met: compliance with safety laws, equipment cleanliness, training, inspections.

Skills

Culinary expertise

Knife skills

Communication

Management/leadership

Planning and organizing

Customer service

Attention to detail

Collaboration

Multitasking

Job description

This Full time on site position offers great opportunities for career growth.

Job Description

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also met with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

• Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions.
• Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required.
• Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control.
• Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations.
• Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners.
• Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders.
• Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented.
• Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees.
• Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen.

Additional Information

PAUL Bakery is a global leader in retail baking with over 130 years of history, operating more than 5 continents and over 56 countries, with 850+ bakeries in cities such as London, Washington, Dubai, Cairo, Tokyo and more! Our growth will enable outstanding career opportunities for our staff in both Singapore and ASEAN. We offer a number of positions for talented and highly motivated staff.

We provide competitive compensation and fringe benefits;

• Medical
• Meal allowance
• Employee discount
• Laundry allowance
• Lots more

We are bakers at heart.