Step inside and the city fades, unveiling a house of rooms where heritage and craftsmanship guide every experience. It is a place to drink well and belong, where each visit becomes a weave of moments, places, and people.
The primary role of the Sous Chef is to provide support to the Restaurant Executive Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.
This individual possesses communication and people management skills, is meticulous, and able to work with fellow partners, management, and colleagues.
Responsibilities
- Support the Restaurant Executive Chef and the team to ensure smooth daily operations.
- Responsible for all kitchen activities.
- Responsible for the kitchen employees including scheduling.
- Work closely with the team for day-to-day operation controlling the quality standard of raw materials.
- Place orders through online ordering system in accordance to the company's guidelines and standard operating procedure.
- Regularly check and control stock intake of goods, raw materials, and ingredients (inventory) to ensure accurate, prompt and timely receiving.
- Perform monthly inventory/ stock take and ensure reporting in a timely manner.
- Conduct daily briefing and ensure items not available or limited are communicated with front of house employees effectively.
- Establish the working schedule and organize the work in the kitchen to optimize productivity and efficiency yet not compromising on quality.
- Provide training and coordination with Cook / other kitchen employees as and when necessary.
- Controlling the results and consistency of food quality and ensuring the highest level of quality is always produced and served to customers.
- Supervise and minimize wastage of ingredients and kitchen activities on a regular basis and to record and report wastages weekly in a timely manner.
- Able to create and develop new menus with the Restaurant Executive Chef (Outlets).
- Assist the Restaurant Executive Chef (Outlets) to report recipes and calculate food COGS according to the company's guidelines.
- Maintain hygiene and safety standards of the kitchen at all times in accordance to Singapore Food Agency's standards.
- Any other duties as assigned.
Requirements
- Candidate must possess at least Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 3 to 5 years of working experience in related field is required for this position.
- Previous experience in cocktail bar kitchen, fine-dining or upscale-dining is advantageous.
- Possess basic food and hygiene certificate is required
- Full knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
- Team player, preferable with good communication and interpersonal skills
- Positive service attitude, willingness to learn
- High standard of personal hygiene.
- Proficient in using Microsoft Word and Excel is preferred
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gyutan-Tan Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
