Sous Chef

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

**Job Overview**

We are looking for a creative and proficient Junior Sous Chef for our fine-dining, modern and contemporary Latin American cuisine restaurant.

As a Senior/ Junior Sous Chef, you need to be very experienced in fine Latin American cuisine covering many regions of continent and at the same time have international experience of global taste and flavours and exposure to creative cooking techniques in-order to achieve the modern and contemporary outcome of East meets West menu that is rare and/or non-existent in present Singapore.

If you have the experience and can support as the second in-charge of the kitchen as well as supervise a team then we want to hear from you

**Roles & Responsibilities**

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversee and organizes kitchen stock and ingredients
- Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keep cooking stations stocked, especially before and during prime operation hours
- Hire and train new kitchen employees to restaurant and kitchen standards
- Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
- Supervise all food preparation and presentation to ensure quality and restaurant standards
- Work with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verify that food storage units all meet standards and are consistently well-managed
- Assist executive chef with menu creation
- Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

**Requirements**:

- Thorough knowledge of Latin American cooking and Barbecue in an open kitchen environment
- Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
- Excellent team player
- At least 3-5 years of relevant experience
- Analytical, independent and meticulous
- Excellent interpersonal and communications skills
- Ability to multi-task and work under tight reporting timeline