Sous Chef

19 hours ago

Central Region, Singapore VIOLET OON INC PTE LTD Full time $90,000 - $120,000 per year

Job Description & Requirements

· 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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