Sous Chef (Paul Pairet - French Cuisine)

Resorts World Sentosa; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prestigious hospitality establishment in Singapore seeks a talented Sous Chef specializing in French cuisine. You will lead kitchen operations, ensuring high standards of food quality and staff development. With a minimum of 5 years in upscale hotels or fine dining, strong leadership, and HACCP knowledge are essential. The role offers a dynamic culinary environment, emphasizing quality and safety.

Qualifications

• Minimum of 5 years of experience in upscale hotels or fine dining establishments.
• Proven expertise in French cuisine.

Responsibilities

• Oversee daily kitchen operations and ensure food quality.
• Supervise, train, and mentor culinary staff.
• Control food costs and manage inventory.
• Ensure compliance with safety and hygiene standards.
• Handle scheduling and administrative tasks.

Skills

Leadership

Communication

Interpersonal skills

Knowledge of HACCP standards

Microsoft Office proficiency

Education

Certificate in Culinary Arts / GCE ‘O’ Level or equivalent

Job description

Title: Sous Chef (Paul Pairet - French Cuisine)

• Kitchen Operations: Oversee daily kitchen operations, ensuring consistency in food quality and presentation. Ensure smooth and efficient kitchen operations, leading and supervising the culinary team. Organize daily duties and check mise en place before service.
• Quality Control and Standards: Ensure consistent high standards of food production and presentation. Maintain quality and consistency in food preparation and cooking.
• Staff Management and Development: Supervise, train, and mentor culinary staff. Ensure appropriate staffing, motivation, and productivity. Oversee manning and recruitment.
• Inventory and Cost Management: Control food costs and minimize wastage. Oversee daily food ordering and market lists. Maintain adequate inventory of food.
• Safety, Hygiene, and Compliance: Ensure compliance with safety and security guidelines, including SFA and HACCP requirements, while maintaining cleanliness, organization, and hygiene in the kitchen, storage areas, and each section.
• Administrative Responsibilities: Handle scheduling, documentation, and reporting as required by management.
• Leadership and Representation: Oversee kitchen operations in the Chef de Cuisine's absence. Respond to guest feedback and follow up with appropriate action.

• Education and Experience: A Certificate in Culinary Arts / GCE ‘O’ Level or equivalent qualifications, with a minimum of 5 years of experience in upscale hotels or fine dining establishments and proven expertise in French cuisine.
• Knowledge and Skills: Sound knowledge of HACCP standards, food safety regulations, and proficiency in Microsoft Office and kitchen management systems, with strong leadership, communication, and interpersonal skills.