Sous Chef

4 weeks ago

Singapore The Supermarket Company Pte. Ltd. Full time
  • The Sous-Chef should be able to prepare and cook food, and know all styles of cooking done in the kitchen, in particular being able to keep the standard of cooking the food produced in our kitchen with self-sufficient when Head Chef is away.
  • The Sous-Chef should be able to make sure that the kitchen is a well-oiled machine, preparing food, and managing the kitchen staff to make sure food is prepared quickly and as delicious as possible, and enforcing food safety standards.
  • The Sous-Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflicts.
  • The Sous-Chef is also in charge of day-to-day operations, helping the Head Chef in scheduling, ordering, and they are the lead line cook.
  • The Sous-Chef must assist in managing the kitchen team and production activities in a timely and orderly manner.
  • The Sous-Chef will establish an efficient roster in order to organize the work in the kitchen so that production results are up to standard minimizing customer complaints and delivering consistent food results.
  • The Sous-Chef will co-operate with front of house staff to ensure high level of teamwork and team spirit at all times.
  • The Sous-Chef will monitor and record all kitchen and food inventory, orders with suppliers and keep costings on all food menu items according to Company'sSOP.
  • The Sous-Chef will also manage kitchen staff scheduling and conduct a fair evaluation of their performance regularly and maintain strict order and discipline in the kitchen all all times.
  • The Sous-Chef will adhere to and implement sanitation regulations and health and safety regulations.
  • The Sous-Chef will collaborate with marketing team to increase sales and profitability through events, promotions when necessary.
  • Attend management meetings when necessary.
  • To perform any other duties as assigned.

Knowledge skills

The Sous-Chef should have knowledge of all recipes created by the Head Chef and be able of using all ingredients in an efficient and creative way to fulfil the characteristics of the cuisine produced in the restaurant.

Leadership skills

The Sous-Chef is the second in charge and often manage the entire kitchen, from the dishwasher to the cooks. The Sous-Chef should have skills of a good leader, who can assign tasks, help on hiring the right people, motivate workers in a high stress environment.

Hand-Eye Coordination

All chefs that work with knives must have excellent techniques when cutting and preparing food. A hand-eye coordination is needed.

Sense of Taste and Smell

Delicious food brings in customers. The Sous-Chef is the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. Tasting is a must.

Time Management skills

Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

Business Acumen

The Sous Chefs must understand the restaurant business. They must balance the expenses with the profits, manage the kitchen staff, minimize waste, and keep the kitchen running smoothly.

Requirements:

  1. 6 days work week
  2. Must have kitchen management experience
  3. Knowledge on Mediterranean food cooking can also be a consideration. If you had past experience on Mediterranean food, please highlight it with details
  4. Required to cover Head Chef at all times during his absence
  5. Must be willing to work long hours if needed
  6. Available to work over weekends and Public Holidays
  7. Please state reasons that lead you to apply this job and provide recommendation letters from past employers
  8. Your willing to learn is a must

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