Sous Chef

1 week ago

Singapore 3DM HOSPITALITY PTE. LTD. Full time
Roles & Responsibilities

Job Title: Sous Chef
Reports to: Head Chef/Executive Chef
Department: Kitchen/Back of House


Job Summary:

We are seeking a highly skilled and motivated Sous Chef to join our culinary team. The ideal candidate will have a passion for cooking, a strong understanding of kitchen operations, and the ability to lead and inspire a team. As the Sous Chef, you will play a pivotal role in ensuring the consistent delivery of high-quality dishes while maintaining a positive and efficient kitchen environment. Your responsibilities will include managing kitchen staff, overseeing food preparation, maintaining food safety standards, and assisting the Head Chef in menu planning and kitchen management.

Key Responsibilities:

  • Kitchen Leadership:Assist the Head Chef in managing daily kitchen operations, ensuring smooth workflow and timely delivery of dishes.
    Supervise and mentor kitchen staff, providing guidance, training, and support to maintain high standards of performance.
    Lead by example, fostering a positive and collaborative kitchen culture.
  • Food Preparation and Quality Control:Oversee the preparation and cooking of food, ensuring consistency in taste, presentation, and portion control.
    Monitor food quality throughout the cooking process, making adjustments as necessary to meet the restaurant’s standards.
    Ensure all dishes are prepared in accordance with established recipes and specifications.
  • Menu Development and Innovation:Collaborate with the Head Chef in the development of new menu items, incorporating seasonal ingredients and culinary trends.
    Contribute creative ideas and suggestions for improving existing dishes and introducing new offerings.
    Assist in the planning and execution of special menus for events and promotions.
  • Inventory and Cost Management:Assist in managing kitchen inventory, including ordering, receiving, and storing food and supplies.
    Monitor food costs and work with the Head Chef to minimize waste and maximize profitability.
    Conduct regular inventory checks and ensure proper stock rotation to maintain freshness and quality.
  • Health and Safety Compliance:Ensure all kitchen staff adhere to food safety and hygiene standards, including proper handling, storage, and labeling of ingredients.
    Maintain a clean and organized kitchen, conducting regular inspections to ensure compliance with health and safety regulations.
    Stay updated on food safety laws and best practices, implementing necessary changes to maintain a safe working environment.
  • Team Collaboration and Communication:Work closely with the Head Chef and front-of-house staff to ensure seamless coordination between kitchen and dining operations.
    Communicate effectively with kitchen staff, providing clear instructions and feedback to maintain a high level of performance.
    Foster a team-oriented atmosphere, encouraging collaboration and open communication among all kitchen staff.

Qualifications:

  • Proven experience as a Sous Chef or in a similar role within a reputable kitchen or restaurant.
  • Strong knowledge of culinary techniques, food preparation, and kitchen operations.
  • Excellent leadership and team management skills, with the ability to motivate and inspire others.
  • Proficiency in menu planning, food costing, and inventory management.
  • Thorough understanding of food safety regulations and best practices.
  • Ability to work well under pressure in a fast-paced environment.
  • Exceptional attention to detail and commitment to quality.
  • Culinary degree or equivalent certification is preferred.

Working Conditions:

  • Must be able to work flexible hours, including evenings, weekends, and holidays.
  • Ability to stand for long periods and work in a fast-paced, high-pressure kitchen environment.
  • May be required to lift heavy objects, such as food supplies and equipment.

Compensation: - Salary: $3,250 - $4,500


Tell employers what skills you have

Recipes
Menu Development
Team Collaboration
Management Skills
Leadership
Ingredients
Food Safety
Cooking
Work Well Under Pressure
Food Quality
Inventory
Sanitation
Inventory Management
Compliance
Teamoriented
Kitchen Management

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