French Cuisine Specialist

21 hours ago


Singapore DELICIAE HOSPITALITY MANAGEMENT PTE. LTD. Full time

Delicieux Experience

We are seeking a skilled Junior/Sous Chef to elevate our kitchen operations at DELICIAE HOSPITALITY MANAGEMENT PTE. LTD., specializing in French cuisine.

About the Role

  • We offer a competitive salary of SGD 55,000 per annum, commensurate with experience.
  • As a Junior/Sous Chef, you will be responsible for leading a high-volume kitchen while ensuring food safety qualifications are met.
  • You will work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.
  • You will oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.
  • You will maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.
  • You will ensure consistency in food quality and presentation, following company recipes and portion controls.
  • You will uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

Key Responsibilities:

  • Culinary Expertise: Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.
  • Culinary Passion: Demonstrate a deep understanding of French food history, tradition, and culture.
  • Leadership: Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.
  • High Volume Management: Command and lead a high-volume kitchen while ensuring food safety qualifications are met.
  • Creative Flair: Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.
  • Team Collaboration: Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.
  • Mise en Place Preparation: Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.
  • Staff Supervision: Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.
  • Stock Management: Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.
  • Quality Control: Ensure consistency in food quality and presentation, following company recipes and portion controls.
  • Hygiene Standards: Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

Requirements:

  • A commitment to maximizing profitability for the outlet.
  • Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
  • Ability to thrive under challenges and dedication to serving high-quality food.
  • Initiative, self-starter mentality, and strong teamwork skills.
  • Assist in monthly inventory management for the kitchen and outside catering.
  • Monitor portion sizes and waste control to maintain profit margins.
  • Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Benefits:

  • Competitive salary and benefits package.
  • Opportunities for career growth and professional development.
  • A dynamic and supportive work environment.

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