Sous Chef

1 week ago

Singapore GEMINI PERSONNEL PTE. LTD. Full time
Roles & Responsibilities

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

  • Suggest and recommend improvements in existing food recipe for top quality satisfaction.
  • Be in the trend of new food menu.
  • Research and development unique recipes, monthly and seasonally.
  • Suggest and present food tasting with the Management Team on new menu.

Staff Management:

  • Hire, train and supervise staff.
  • Schedule employees schedules.
  • Highlight and address staffs disciplinary issues and conflicts.
  • Devise strategies and teaching plans to improve all staff skillsets.
  • Conduct staffs performance reviews and set performance goals and provide constructive feedback
  • Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

  • Implement processes and devise strategies to improve staffs productivity and efficiency levels.
  • Train and educate staff on food service.
  • Enforcing top of the line food service is executed from all staff.
  • Ensure customer service and overall satisfaction.
  • Ensure all Chef execute the operations according to the system and processes in place.
  • Handles customers complaints and gather feedback to improve processes.

Inventory Management:

  • Oversees inventory levels for food and supplies.
  • Monitor kitchens inventory control.
  • Coordinate and ensure timely deliveries.

Quality Control:

  • Maintain high standards for food quality.
  • Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

  • Manage operational costs and expenses.
  • Implement cost-saving measures without compromising quality.
  • Negotiate with existing suppliers to bring down COGS.
  • Optimize food wastage and sustainability.

Hygiene and Facilities Management:

  • Ensure the cleanliness and maintenance of the kitchen is at top of the line
  • Recommend new processes to improve the overall hygiene of the outlet
  • Implement new processes to ensure sanitation standards.
  • Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
  • Coordinate repairs and maintenance as needed.

Marketing and Promotions:

  • Work with our Creative Marketing Team to devise new promotions.
  • Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
  • Monitor the effectiveness of promotions and update the data accordingly.
  • Ensure that the marketing objectives are always met.

Event Management:

  • Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
  • Coordinate the logistics and ensure set ups of monthly events is done according to plan
  • Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

  • Prepare and record food sales report.
  • Monitor and analyze food performance report.
  • Book-keeping of existing recipes, new recipes, cost & food performance report.
  • Contribute to budget planning and financial forecasting.

Communications:

  • Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
  • Research and source new suppliers for high-quality ingredients.
  • Prompt and swift reply to the Management Team.
  • Prompt and swift execution of instructions from the Management Team.

Requirements:

  • Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
  • At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
  • Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
  • Strong leadership, problem-solving, and organizational skills.
  • Attention to detail, creativity, and a passion for food.
  • Ability to thrive under pressure and multitask effectively.

Work Hours:

  • Monday to Saturday: 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM.
  • Taxi claim reimbursement provided.

Interested candidates, please send your CV to: Jennifert@gemini.sg Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

Tell employers what skills you have

Recipes
Menu Development
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Sanitation
Research and Development
Inventory Control
Inventory Management
HACCP
Staff Management
Culinary Skills
Cost Control
Culinary Arts

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