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Sous Chef

1 month ago

Singapore JAG & COMPANY PTE. LTD. Full time
Roles & Responsibilities

Position Overview:

We are seeking a highly skilled and motivated Sous Chef to join our culinary team in Singapore. As a Sous Chef, you will work closely with the Head Chef and be responsible for assisting in the planning, preparation, and execution of all culinary operations. You will play a pivotal role in maintaining high-quality standards, ensuring efficient kitchen operations, and inspiring a dynamic and productive team while adhering to local culinary preferences and cultural sensitivities.

Key Responsibilities:

Culinary Operations:

  • Collaborate with the Head Chef to plan and develop menus that cater to local tastes, preferences, and cultural influences while maintaining our culinary concept.
  • Prepare and cook a variety of dishes, ensuring taste, presentation, and quality meet the highest standards while incorporating local ingredients and flavors.
  • Oversee food production and manage kitchen resources, including inventory control, ordering, and stock rotation, to minimize waste and maintain cost-effectiveness.
  • Maintain a clean and organized kitchen environment, adhering to local food safety and hygiene regulations.

Team Leadership and Development:

  • Assist the Head Chef in recruiting, training, and supervising kitchen staff, providing guidance and mentorship to ensure consistent performance and professional growth.
  • Promote teamwork, encourage open communication, and resolve any conflicts or issues that may arise.

Quality Assurance:

  • Conduct regular inspections of food preparation areas, equipment, and storage facilities to maintain high standards of cleanliness, organization, and functionality in compliance with local health and safety standards.
  • Ensure compliance with food safety and sanitation regulations specific to Singapore, and promptly address any deficiencies or concerns.
  • Monitor and evaluate food quality, portion control, and presentation to consistently deliver exceptional culinary experiences while respecting local culinary traditions.
  • Continuously explore innovative cooking techniques, local culinary trends, and ingredients to enhance menu offerings and maintain a competitive edge.

Collaboration and Communication:

  • Collaborate closely with the Head Chef, providing input on menu development, recipe creation, and special event planning, considering local preferences and cultural sensitivities.
  • Maintain effective communication channels with the front-of-house staff, fostering a strong working relationship to ensure efficient service and guest satisfaction.
  • Coordinate with local suppliers and vendors to source high-quality ingredients while maintaining cost-effective pricing and adhering to local sourcing regulations.
  • Act as a positive representative of the culinary team, building relationships with guests, addressing feedback, and resolving any concerns promptly and professionally.

Qualifications and Skills:

  • Proven experience as a Sous Chef or in a similar culinary leadership role in Singapore.
  • Comprehensive knowledge of various cooking techniques, kitchen equipment, and culinary fundamentals, with an understanding of local cuisine and flavors.
  • Strong organizational and time management skills, with the ability to multitask and prioritize effectively in a fast-paced environment.
  • Excellent leadership and team management abilities, fostering a positive work culture and motivating team members.
  • High attention to detail, with a focus on quality, presentation, and taste, while considering local culinary traditions and preferences.
  • Strong communication and interpersonal skills, promoting effective collaboration and customer satisfaction.
  • Proficient in local food safety and sanitation regulations, with the ability to ensure compliance.
  • Flexibility to work evenings, weekends, and holidays as required by the operation.

Education and Certification:

  • Degree or diploma in Culinary Arts or a related field is preferred.
  • Minimum 5-8 Years of experience.
  • Professional culinary certifications or memberships are advantageous.
  • Knowledge of local culinary traditions, ingredients, and cultural nuances is highly valued.

Working Hour & Schedules:

  • 6 Days Work Week
  • The work schedule may involve shifts, including evenings, weekends, and holidays, to ensure proper kitchen coverage and meet operational needs.

Tell employers what skills you have

Recipes
Menu Development
Always Punctual
Ingredients
Food Safety
Cooking
Quality Assurance
Food Quality
Sanitation
Inventory Control
Event Planning
Team Management
Flavors
Team Building
Customer Satisfaction
Team Player
Culinary Arts