Executive Culinary Team Leader

2 days ago


Singapore CLAYFUL PTE. LTD. Full time
Job Title: Executive Culinary Team Leader

About the Role:

We are seeking a highly skilled and experienced Sous Chef to lead our culinary team at Clayful PTE. LTD.


Job Description:
  • The successful candidate will be responsible for overseeing the day-to-day operations of the kitchen, ensuring that food is prepared to the highest standards and that all health and safety protocols are adhered to.

Responsibilities:
  • Assist the Head Chef in managing the kitchen's day-to-day operations, including food preparation, inventory management, and staff supervision.
  • Control and direct the food preparation process efficiently and professionally, ensuring that dishes are presented to a high standard.
  • Ensure that the kitchen runs on schedule and that food and related services meet the company's quality standards.
  • Support the Head Chef in planning and coordinating tasks, taking into account labor costs and efficiency.
  • Create menus using new or current culinary inventions or as prescribed by the business.
  • Approve and polish dishes before they are delivered and served to customers.
  • Produce quality menus that may change seasonally based on business requirements.
  • Place equipment, tools, or ingredient orders in response to detected shortfalls.
  • When directed by the Head Chef, hire, manage, train, and educate kitchen workers to maintain the highest possible culinary standards.
  • FOLLOW AND STRICTLY IMPLEMENT ALL FOOD AND SANITARY RULES AS WELL AS SAFETY GUIDELINES.
  • Assist in preparing duty rotas for kitchen staff to provide adequate coverage at all times while accounting for seasonal fluctuations and minimizing overtime.
  • If and when directed by the Head Chef, keep recipe files in excellent condition and up-to-date.

Qualifications & Requirements:
  • An Associate or Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields.
  • A minimum of three (3) years of experience as a Sous Chef.
  • Completion of the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2.
  • Updated knowledge of control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods.
  • Quickly grasp concepts and possess good logical and analytical problem-solving skills.
  • Able to comprehend business requirements and processes.
  • Good understanding of computer software such as POS, restaurant management systems, and Microsoft Office.
  • Service-oriented, meticulous, attention to detail.
Tell Employers What Skills You Have

Recipes, Ingredients, Microsoft Office, Food Safety, Cooking, Food Quality, Purchasing, Sanitation, Reliability, Raw Materials, Restaurant Management, Good Communication Skills, Attention to Detail, Excess, Staff Management, Hazard Analysis, Culinary Arts.

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