Tempura Sous Chef

Orchard Hotel Singapore; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premier dining establishment in Singapore seeks a dedicated kitchen staff member to ensure cleanliness, maintain safety standards, and deliver exceptional guest experiences. The role involves overseeing food preparation, compliance with food safety protocols, and managing inventory. Ideal candidates will demonstrate confidence in culinary techniques and contribute to a positive dining experience.

Responsibilities

• Ensure all workspaces are kept clean, organized, and free of clutter at all times.
• Inspect equipment for malfunctions or potential hazards to maintain a safe working environment.
• Maintain open kitchen counters in pristine condition, free of litter, personal belongings, and any unnecessary items.
• Check food deliveries, has the authority to reject food items if quality of the items did not reach standards.
• Oversee food production prep lists with kitchen staff ensuring smooth operation and quality standard are always maintained.
• Maintains or work on improvement to deliver service accurate experience, positive guest relations, and ensures products are consistent with restaurant quality brand standards.
• Demonstrate confidence while engaging with customers, showcasing precise cooking techniques, artistry, creating an exceptional dining experience through immersive culinary performance.
• Ensure full compliance with MCIL Food Safety Management System requirements, including proper food handling, storage, temperature monitoring, and hygiene practices.
• Conduct regular kitchen inspections to maintain cleanliness, sanitation, and safety standards.
• Assist the Head Chef with weekly food purchasing, ensuring accurate inventory management and effective control of food costs.

Job description

Established in 2022, Tentsuru is an independent, omakase-style specialty tempura restaurant helmed by Master Chef Daiki Kawaguchi. Savour tempura at its finest, characterised by Chef Kawaguchi’s creative flair and prized seasonal produce airflown from various prefectures in Japan. In every season, Chef Kawaguchi handpicks the freshest and finest seafood and vegetables for his unique creations, delicately cooking each ingredient to bring out its distinctive flavours.

Daily Operation

• Ensure all workspaces are kept clean, organized, and free of clutter at all times.
• Inspect equipment for malfunctions or potential hazards to maintain a safe working environment.
• Maintain open kitchen counters in pristine condition, free of litter, personal belongings, and any unnecessary items.
• Check food deliveries, has the authority to reject food items if quality of the items did not reach standards.
• Oversee food production prep lists with kitchen staff ensuring smooth operation and quality standard are always maintained.

Service Excellence

• Maintains or work on improvement to deliver service accurate experience, positive guest relations, and ensures products are consistent with restaurant quality brand standards.

Guest Relation

• Demonstrate confidence while engaging with customers, showcasing precise cooking techniques, artistry, creating an exceptional dining experience through immersive culinary performance.

Food Safety

• Ensure full compliance with MCIL Food Safety Management System requirements, including proper food handling, storage, temperature monitoring, and hygiene practices.
• Conduct regular kitchen inspections to maintain cleanliness, sanitation, and safety standards.

Financial Performance

• Assist the Head Chef with weekly food purchasing, ensuring accurate inventory management and effective control of food costs.