Sous chef

2 weeks ago

Singapore INITIA PTE. LTD. Full time

DUTIES & RESPONSIBILITIES:Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goalsHelps control and direct the food preparation process efficiently and professionallyEnsures that the kitchen runs on schedule and that food and related services are of a high gradeSupports the Head Chef in planning and coordinating tasks while keeping labour expenses in mindIdentifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenarioHelps create meals using new or current culinary inventions or as the business prescribesApproves and polishes dishes before they are delivered and served to customersProduces quality menu that could change seasonally as the business requiresPlaces equipment, tools or ingredient orders in response to possible detected shortfallsWhen required and directed, makes arrangements for repairs of cooking equipmentWhen directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standardsManages kitchen stocks and ensures minimal wastageAssists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labour costs in controlHelps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximise gross profit to include the effective staff management and staff salaryHelps supervise subordinates’ work on dishes and guides them, at times handholding them, to produce the best expected outcomeAssists in ensuring that base food preparations andmise en placeare well organised for service, allowing smooth kitchen operationsWhen required, regulates the workload of junior kitchen staffHelps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement processHelps maintain punctuality and attendance recordsFollows and strictly implements all food and sanitary rules as well as safety guidelinesEncourages coworkers to cooperate and respect one another, motivates team workKeeps updated in the latest trends in culinary trends and kitchen processes and technologiesHelps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by managementAssists in the preparation of dutyrotasfor kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimumEnsures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidaysHelps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwiseIf and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-dateUndertakes any other duties and ad hoc related roles as the business requiresQUALIFICATIONS:Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fieldsThree (3) to five (5) years of experience as a sous chefCompleted the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methodsWorking knowledge of kitchen organisingStrong interpersonal and leadership skillsQuick in picking up concepts and possesses good logical and analytical problem-solving skillsAble to grasp business requirements and processesGood understanding of computer software such as POS, restaurant management system, and Microsoft OfficeService oriented, meticulous, attention to detailGood communication skillsTeam player#J-18808-Ljbffr

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