Executive Sous Chef

3 days ago

Central Region, Singapore GAIA JAPANESE CONCEPT Full time $80,000 - $120,000 per year

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Executive Sous Chef will report to Executive Chef.

Job Responsibilities:

  • Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
  • Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
  • Approve and finalize dishes before service to ensure presentation and taste meet quality standards
  • Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
  • Minimize waste and maximize thorough usage of food through proper and well-organized storage
  • Maintain excellent standards of food quality and production, ensuring consistency in all dishes
  • Maintain the highest standards of kitchen and food hygiene at all times
  • Resolve kitchen issues promptly to maintain smooth operations
  • Ensure safe and proper use of equipment at all times and to give guidance to other team members
  • Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
  • Assist in developing seasonal menu
  • Any other duties as assigned

Job Requirements:

  • Preferable Degree or Skills Certificate in Culinary Arts / Restaurant Management and Operations
  • 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
  • Preferably with strong communication skills and experience working with Japanese businesses, ideally possessing a deep understanding of Japanese business culture and communication styles
  • Possess comprehensive knowledge of individual specialty in handling all equipment and general culinary functions
  • Prior experience working in a pre-opening team would be advantageous
  • Work independently and good team player
  • Possess good communication and interpersonal skills
  • Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
  • Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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