Sous Chef for Turkish Cuisine

PERA PRIVATE LIMITED; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking an experienced Sous Chef to oversee kitchen operations focusing on Turkish cuisine. Responsibilities include menu planning, food preparation, and team leadership, along with maintaining hygiene and safety standards. The ideal candidate has at least 5 years of experience, a background in culinary arts, and a strong passion for developing innovative dishes. This position offers opportunities for professional growth and staff benefits.

Benefits

5 working days

Staff meals provided

Staff discount at Pera

Opportunities for training and development

Chance to be part of an exciting new restaurant opening

Qualifications

• Minimum 5 years of experience as Sous Chef in a professional kitchen environment.
• Ability to speak Turkish is preferred.
• High attention to detail and commitment to quality.

Responsibilities

• Oversee all kitchen operations, including menu planning and team leadership.
• Ensure high standards of food preparation and presentation.
• Maintain cleanliness and food safety in the kitchen.

Skills

Experience as Sous Chef

In-depth knowledge of Turkish cuisine

Creativity in developing dishes

Leadership skills

Organizational abilities

Ability to work under pressure

Effective communication skills

Education

Degree or certification from a recognized culinary institution

Job description

Job Title: Sous Chef
Cuisine: Turkish
Reports To: Executive Chef
Location: Singapore

Job Summary

Sous Chef is responsible to help for overseeing all kitchen operations, including menu planning, food preparation, team leadership, and maintaining high standards of hygiene and safety. This role plays a critical part in helping Executive Chef to deliver high-quality Turkish cuisine while ensuring consistency, creativity, and efficiency within the culinary team.

Key Responsibilities

1. Menu Planning and Development

• Help to create and develop menus with a focus on traditional and modern Turkish dishes, considering seasonality, customer preferences, and dietary needs.
• Design new dishes and refine existing recipes to reflect evolving culinary trends.
• Ensure the menu offers a well-rounded selection of appetizers, main courses, desserts, and beverages.

2. Food Preparation and Cooking

• Oversee the preparation, cooking, and presentation of food to meet established standards of taste, quality, and aesthetics.
• Train and supervise kitchen staff to ensure consistent cooking techniques and adherence to recipes.
• Monitor portion control, reduce food wastage, and implement cost-effective cooking practices without compromising quality.

3. Team Leadership and Management

• Provide support to the kitchen team, cultivating a collaborative and productive working environment.
• Identify training needs and mentor staff to support their growth and development.

4. Kitchen Operations

• Maintain a clean, organized, and well-equipped kitchen in compliance with food safety and hygiene standards.
• Monitor inventory levels, manage food and supply orders, and work to minimize waste and control food costs.
• Build and maintain good relationships with suppliers to ensure the consistent availability of high-quality ingredients.

5. Collaboration and Communication

• Work closely with front-of-house and management teams to ensure seamless service and a positive guest experience.
• Communicate clearly with kitchen staff, providing feedback and fostering a culture of continuous improvement.
• Stay updated with culinary trends, modern cooking techniques, and industry best practices.

Qualifications and Skills

• Minimum 5 years of experience as Sous Chef in a professional kitchen environment.
• Degree or certification from a recognized culinary institution preferred.
• In-depth knowledge of Turkish cuisine, especially in mezes, kebabs, pides, and traditional desserts.
• Strong creativity and passion for developing innovative and authentic dishes.
• Proven leadership and team management skills.
• Excellent organizational and time management capabilities.
• High attention to detail and commitment to quality.
• Comprehensive understanding of food safety, hygiene, and sanitation regulations in Singapore.
• Ability to perform well under pressure in a fast-paced kitchen.
• Ability to speak Turkish is preferred.
• Effective verbal communication and interpersonal skills.
• Willingness to work on weekends and public holidays, as required.

Benefits

• 5 working days
• Staff meals provided
• Staff discount at Pera
• Opportunities for training and development
• A chance to be part of an exciting new restaurant opening