Sous Chef

6 days ago


Singapore VIOLET OON INC. PTE. LTD. Full time
• Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.
• Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.
• Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.
• Conduct training on a monthly basis.
• Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine
• Be constantly involved in all phases of the daily operation at the outlets
• Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits
• Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans
• Guide and lead new employees through their career in the outlets
• Adheres to rules and regulations set by the Management
• Monitor staff schedules, transfers, overtime, annual and statutory holiday.
• Conduct staff appraisals.
Minimum Qualifications / Experience:
  • Minimum Diploma in Culinary Arts / F&B Management or equivalent.
  • At least 5-8 years of progressive kitchen experience , with supervisory or leadership responsibilities.
  • Strong understanding of kitchen operations, food safety, and hygiene standards.
  • Proficient in spoken and written English.
  • Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).
  • Pleasant, dynamic personality with strong leadership and teamwork skills.
  • Positive "can-do" attitude and willingness to guide and train junior staff.

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