Sous Chef

4 weeks ago

Singapur, Singapore CGTX PTE. LTD. Full time
Roles & Responsibilities

Join the Excitement at C.O.T.U - Center Of The Universe

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

Launching in Q4 2024, C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated fine dining steakhouse, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views

Position Overview:

The Sous Chef is responsible for overseeing the kitchen of a 85 seat fine dining modern Japanese restaurant, which includes cooking, production, and presentation of food. They work with the head chef to manage the kitchen staff, orders supplies and food items, and monitor food quality while adhering to health and safety regulations.

Key Responsibilities:

  • Oversee the kitchen staff and ensure the smooth running of the kitchen.
  • Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
  • Supervise the preparation, cooking, and presentation of food.
  • Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
  • Ensure that all kitchen equipment is clean, maintained, and in good working order.
  • Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
  • Manage food inventory, control food waste, and order supplies as needed.
  • Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
  • Work with the head chef to create budgets and manage kitchen costs.
  • Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

  • High school diploma or equivalent
  • Culinary degree or similar certification
  • Demonstrated experience as a chef
  • Experience in managing and developing staff in a kitchen environment
  • Ability to create, modify and critique recipes
  • Understanding of current culinary trends and techniques
  • Understanding of food and labor costs
  • Ability to work in a fast-paced environment
  • Excellent communication, leadership, and organization skills
  • Ability to work flexible schedules, including weekends and evenings if needed.

Perks:

  • Career Growth Opportunities
  • Attractive Salary package
  • Company Performance Incentives (quarterly)
  • Outpatient & Hospitalisation benefits
  • Staff meals & late night transport
  • Staff discount across all venues
  • Birthday Treat (Ang pow+ Extra day off)

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey


Tell employers what skills you have

Recipes
Budgets
Lifestyle
Entertainment
Cooking
Food Quality
Sanitation
Swimming
Fine Dining
Relaxation
Inventory Control
Scheduling
Timekeeping
Directing
Japanese
Hospitality

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