Senior Sous Chef

1 month ago

Singapore GAIA CHINESE CULINARY PTE. LTD. Full time
Roles & Responsibilities

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

  • Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
  • Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
  • Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
  • Estimate food consumption and requisite or purchase food ingredients accordingly
  • Oversee inventory and maintain stock levels to minimize waste
  • Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
  • Enforce kitchen rules and ensure adherence to standards and procedures
  • Maintain the highest standards of kitchen and food hygiene at all times
  • Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
  • Guide and train junior chef in the team; identify and address ongoing training needs
  • Conduct interviews, appraisals, and coaching sessions

Job Requirements:

  • Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
  • Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
  • Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
  • Prior experience working in a preopening team would be advantageous
  • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
  • Ability to show creativity and innovation in menu design, preparation, and presentation
  • Demonstrate multitasking abilities and excellent time management skills
  • Exhibit strong leadership qualities to effectively lead and motivate the team
  • Work independently and good team player.
  • Possess good communication and interpersonal skills
  • Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
  • Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Tell employers what skills you have

Recipes
Coaching
Ingredients
Appraisals
Interpersonal Skills
Food Quality
Inventory
Fine Dining
Restaurant Management
HACCP
Team Player
Hazard Analysis
Cost Control
Culinary Arts
Hospitality

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