Junior Sous Chef

Our client, who is an influential and award-winning restaurant group, prides itself on offering exclusive private dining and has over 20 concepts and restaurants across Singapore and overseas with more expansion in the pipeline.

**Job Summary**:

- Responsible to assist Sous Chef/Head Chef in the smooth running of the kitchen’s daily operations
- Responsible for monthly stock inventory
- Responsible for coordinating functions with other heads in the food and beverage department
- Responsible for day to day food preparation of all stations, storing, ordering, and service delivery to the customer in their establishment
- Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
- Responsible taking part in training and menu testing as needed
- Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
- Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

**Key Responsibilities**:

- Operations_
- Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety.
- Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
- Perform other administrative tasks as communicated by superiors.
- Give appropriate support or guidance to the members of the kitchen when the need arises.
- Ensure effective stock purchase, receiving stock and storage of stock.
- Ensure that working areas are always kept clean.
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality food
- Has full knowledge of all standard procedures and policies pertaining to food preparation, and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reports on equipment malfunctioning.
- Resolve possible disputes within the kitchen and report any unresolved disputes to the Sous Chef/Head Chef.
- Promote good team spirit regularly.
- Assist in recruiting, hiring, and training employee cooks.
- Finance & Administration_
- Maintains quality and controls costs in a volume food business.
- Checks periodically expiry dates and proper storage of food items in the section.
- Staff communication and training_
- Supervises CDP, Commis cooks.
- Effective communication and leadership skill
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Demonstrate correct use of equipment and practice work safety.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Daily feedback collection and reporting of issues as they arise. Carry out any other duties as required by management.

**Requirement**:

- Advanced Cert in Culinary Skills
- 6 - 9 years’ experience in the kitchen
- Very good knowledge of ingredients
- Very good knowledge of food handling, food preparation and cooking procedures for a specific station
- Good communication skill
- Acute taste for food
- Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
- Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
- Ability to make quick decisions
- Ability to be creative, always willing to try something new
- Ability to handle criticisms from customers
- Ability to multi task: the sous chef in the junior position must be able to handle many tasks all at once.
- Excellent knowledge of food hygiene regulations and company quality standards
- Passion to cook
- Able to work at a fast pace and under pressure
- Creative in working with ingredients
- Positive attitude
- Responsible
- Good attention to detail
- Good organisational and supervisory skills
- Able to work in a team
- High standard of personal hygiene

**Salary**: $2,900.00 - $3,300.00 per month

**Experience**:

- F&B: 6 years (preferred)