We are a 100-seater Japanese Restaurant, established in Singapore since 2008. The Sous Chef position reports to the Head Chef, and will play a key role in our kitchen.
Job Description:
You will assist in managing the productivity of the kitchen crew, as well as setting and maintaining the hygiene standards of the kitchen. Administrative duties include ordering of supplies and tracking inventory.
- Manage the daily food preparation and cooking operation set up.
- Ensure all dishes adhere to the restaurant's recipe, portion and standards.
- Support the Head Chef in creating and planning of menus.
- Monitor and Order kitchen ingredients according to needs.
- Monitor and Control food/beverage cost.
- Maintain good food presentation.
- Upkeep kitchen equipment, including maintenance, repairs and replacement.
- Comply with good food hygiene in accordance with food safety standards.
- Supervision and Training of kitchen staff.
- Plan the shift schedule of kitchen crew.
Job Requirements:
- Strong leadership and good interpersonal skills.
- Sound inventory planning and cost management experience.
- Self-driven, creative and strong passion in the F&B environment.
- Minimum 5 years relevant experience in similar capacity.
- Preferably with diploma in food services or related disciplines.
Interested candidates, kindly send in your resume together with expected salary and contact details to [Confidential Information]
