Sous Chef

Summary:

A Sous Chef is a crucial role in a professional kitchen, typically found in restaurants, hotels, catering companies, or other culinary establishments. This position is responsible for assisting Head Chef in managing various aspects of the kitchen operation. Here's a typical job description for a Junior Chef:

The Sous Chef plays a vital role in the culinary team, assisting in the planning, preparation and presentation of high-quality dishes, maintaining kitchen hygiene, and ensuring smooth kitchen operations. They work closely Head Chef to maintain food quality, staff performance, and adherence to safety and sanitation standards.

Key Responsibilities:

• Food Preparation: Assist in the preparation of ingredients and cooking of dishes according to recipes and quality standards set by the Executive Chef.
• Supervision: Oversee and delegate tasks to kitchen staff, such as line cooks, chefs, and kitchen helpers, ensuring they follow established procedures and maintain cleanliness.
• Quality Control: Monitor food quality and presentation to ensure that dishes meet the restaurant's standards. Make necessary adjustments as needed.
• Menu Development: Collaborate and assisting the culinary team to develop new menu items, specials, and innovative culinary creations.
• Inventory Management: Assist in managing kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing food waste.
• Training: Train and mentor junior kitchen staff, helping them improve their skills and knowledge of culinary techniques.
• Food Safety and Sanitation: Ensure compliance with food safety and sanitation regulations and maintain a clean and organized kitchen environment.
• Cost Control: Help control food costs by minimizing waste, portion control, and efficient use of ingredients.
• Menu Costing: Assist in calculating the cost of dishes and maintaining accurate records for cost analysis.
• Team Collaboration: Colslaborate with other kitchen staff and front-of-house teams to ensure smooth service and customer satisfaction.
• Problem Solving: Address and resolve kitchen-related issues and challenges that may arise during service.
• Shift Management: Assume responsibility for kitchen operations during the absence of the Sous Chef, ensuring efficient and organized service.

Qualifications/ Skills and Abilities:

• Experience in fusion, international & seafood cuisines or its related felid of expertise is mandated
• Minimum three (3) years of experience as a Sous Chef.
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1.
• Associate or Culinary Arts or Science diploma or equivalent culinary training.
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent leadership and communication skills.
• Flexibility to work evenings, weekends, and holidays as required.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 2 will be an added advantage.

Additional Information

• Salary: $3,000 – $4,500 (Based on Experience)
• Location: Changi Village
• Comprehensive Health Insurance
• Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
• Leadership and career growth opportunities.
• Training and development programs to enhance your bartending skills.