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Human Resouces jobs in Singapore
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Assistant Director, Fundraising
NATIONAL HEALTHCARE GROUP PTE LTD
Singapore
On-site
SGD 80,000 - 120,000
12 days ago
Payment Gateway Manager (Fiat & Crypto) - 0210
THE SUPREME HR ADVISORY PTE. LTD.
Singapore
On-site
SGD 60,000 - 80,000
12 days ago
Discover more opportunities than anywhere else. Find more jobs nowAdministrative Executive | Construction - YL38
THE SUPREME HR ADVISORY PTE. LTD.
Singapore
On-site
SGD 60,000 - 80,000
12 days ago
People & Culture Assistant — Onboarding & Engagement
ASHURST LLP
Singapore
On-site
SGD 20,000 - 60,000
12 days ago
Connect with headhunters to apply for similar jobsFine Dining Outlet Manager: Lead Ops & Revenue Growth
ZEN CAREER PTE. LTD.
Singapore
On-site
SGD 20,000 - 60,000
12 days ago
Strategic HRIS & Analytics Leader
Argyll Scott Singapore
Singapore
On-site
SGD 80,000 - 100,000
12 days ago
Senior HRIS and Analytics Manager
Argyll Scott Singapore
Singapore
On-site
SGD 80,000 - 100,000
12 days ago
Sous Chef (Cafe Fusion Cuisine)
SEPTEMBER COFFEE PTE. LTD.
Singapore
On-site
SGD 60,000 - 80,000
12 days ago
Senior Analyst – Cash Flow / Project (SAP / MS Excel) - 2 years contract with bonus [0580]
THE SUPREME HR ADVISORY PTE. LTD.
Singapore
On-site
SGD 80,000 - 100,000
12 days ago
People & Operations Leader
SAFRA CONSTRUCTION PTE. LTD.
Singapore
On-site
SGD 60,000 - 80,000
12 days ago
Custody Operations - Client Servicing Manager - Vice President
JPMorgan Chase & Co.
Singapore
On-site
SGD 100,000 - 130,000
12 days ago
Data Talent Acquisition Partner – Drive High-Impact Hiring
ByteDance
Singapore
On-site
SGD 60,000 - 100,000
12 days ago
Talent Acquisition Partner - Data - Singapore
ByteDance
Singapore
On-site
SGD 60,000 - 100,000
12 days ago
Finance & Administration Lead — Growth, HR & Compliance
KUANG-YI INTERNATIONAL ENGINEERING PTE LTD
Singapore
On-site
SGD 20,000 - 60,000
12 days ago
finance and administration
KUANG-YI INTERNATIONAL ENGINEERING PTE LTD
Singapore
On-site
SGD 20,000 - 60,000
12 days ago
Sous Chef
SGO TAS PTE. LTD.
Singapore
On-site
SGD 60,000 - 80,000
Full time
12 days ago
Job summary
A leading culinary establishment in Singapore seeks a Jr Sous Chef to assist in day-to-day kitchen operations. The successful candidate will manage food preparation, supervise kitchen staff, and ensure adherence to hygiene and safety standards. This role requires 3-5 years of experience in a similar setting, culinary arts education, and strong leadership skills. A meticulous team player with great problem-solving abilities will excel in this dynamic kitchen environment.
Qualifications
- Three to five years of experience as a Jr sous chef.
- Updated on COSHH regulations and HACCP methods.
- Good understanding of kitchen organizing and operations.
Responsibilities
- Assist the Head Chef in day-to-day kitchen operations.
- Help control food preparation processes and manage kitchen stocks.
- Supervise and train kitchen staff to maintain high standards.
Skills
Strong interpersonal skills
Leadership skills
Problem-solving skills
Attention to detail
Team player
Education
Associate or Bachelor’s Degree in Culinary Arts or Science
Completed the WSQ Basic Food Hygiene Course
Tools
POS systems
Microsoft Office
Job description
Job Description
- Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
- Helps control and direct the food preparation process efficiently and professionally
- Ensures that the kitchen runs on schedule and that food and related services are of a high grade
- Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
- Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
- Helps create meals using new or current culinary inventions or as the business prescribes
- Approves and polishes dishes before they are delivered and served to customers
- Produces quality menu that could change seasonally as the business requires
- Places equipment, tools or ingredient orders in response to possible detected shortfalls
- When required and directed, makes arrangements for repairs of cooking equipment
- When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
- Manages kitchen stocks and ensures minimal wastage
- Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
- Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary
- Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
- Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
- When required, regulates the workload of junior kitchen staff
- Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
- Helps maintain punctuality and attendance records
- Follows and strictly implements all food and sanitary rules as well as safety guidelines
- Encourages coworkers to cooperate and respect one another, motivates team work
- Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
- Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
- Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
- Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
- Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
- If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
- Undertakes any other duties and ad hoc related roles as the business requires
Qualifications
- Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
- Three (3) to five (5) years of experience as a Jr sous chef
- Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
- Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
- Working knowledge of kitchen organizing
- Strong interpersonal and leadership skills
- Quick in picking up concepts and possesses good logical and analytical problem-solving skills
- Able to grasp business requirements and processes
- Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
- Service oriented, meticulous, attention to detail
- Good communication skills
- Team player
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.