Sous Chef (Indian Cuisine)

GRAND HYATT SINGAPORE; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A luxury hotel in Singapore is seeking a Sous Chef to assist in managing kitchen operations. The ideal candidate should have a minimum of 2 years as Sous Chef or 4 years as Chef de Partie, ideally within luxury brands. Responsibilities include ensuring departmental efficiency, guest satisfaction, and maintaining kitchen standards. Experience in Indian cuisine is essential, along with knowledge of kitchen hygiene and safety standards. This position offers the opportunity to work in a prestigious establishment with high-quality culinary expectations.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• Preferably with experience in luxury international brands.
• Specialisation in Indian cuisine.

Responsibilities

• Assist with the efficient running of the department in line with brand standards.
• Assist the Chef de Cuisine / Executive Sous Chef in managing the kitchen operation.
• Ensure maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation.

Skills

Kitchen hygiene practices

Occupational health and safety standards

Basic Computer Skills in MS Office

Education

Qualification in Kitchen Production or Management

Job description

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine / Executive Sous Chef in managing the Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Specialisation in Indian cuisine.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.