SOUS CHEF

Working Location: Ann Siang Hill/Botanic Garden

Responsibilities:
-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Resolve customer problems and concerns personally.
-Monitor and record inventory, and if necessary, order new supplies.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Adhere to and implement sanitation regulations and safety regulations.
-Manage the kitchen team in the executive chef's absence.

Requirements:
-Minimum 2 years experience in a similar role.
-Strong knowledge of cooking methods, kitchen equipment, and best practices.
-Valid WSQ Food Hygiene Certificate is an advantage
-Able to work evenings, weekends, and extended hours for events.

Remunerations:
-Basic Salary: $3000-$4000 (Depending on experience)
-Working hours: 52 hours per week (based on event timing)