Junior Sous Chef

4 days ago

Singapur, Singapore 1-GARDEN PTE. LTD. Full time

Food Preparation and Production:

  • Assist in the preparation and cooking of dishes according to established recipes and standards.
  • Ensure that all food products are handled, stored, and prepared safely and by food safety regulations.
  • Monitor portion sizes and presentation to maintain consistency and quality.
  • Collaborate with the kitchen team to develop new menu items and seasonal specials.

Kitchen Operations Management:

  • Assist the Executive Chef and Sous Chef in managing day-to-day kitchen operations.
  • Coordinate and supervise kitchen staff during food preparation and service.
  • Monitor inventory levels and assist in ordering supplies to ensure adequate stock levels.
  • Maintain a clean and organized kitchen environment, adhering to sanitation and hygiene standards at all times

Training and Development:

  • Provide guidance and training to kitchen staff on proper food preparation techniques and cooking methods.
  • Foster a positive and supportive work environment, promoting teamwork and collaboration.
  • Assist in evaluating the performance of kitchen staff and providing feedback for improvement.

Menu Planning and Cost Control:

  • Assist in developing menus and pricing strategies to maximize profitability while meeting customer preferences.
  • Monitor food costs and portion control to ensure budget targets are met.
  • Identify opportunities to minimize waste and optimize kitchen efficiency.

Adherence to Regulations and Standards:

  • Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
  • Stay informed about industry trends and best practices in culinary arts and incorporate them into kitchen operations as appropriate.

Qualifications:

  • Proven experience working in a professional kitchen environment, preferably in a similar role.
  • A culinary degree or relevant certification from a recognized culinary institution is preferred.
  • Strong knowledge of food preparation techniques, cooking methods, and culinary terminology.
  • Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
  • Attention to detail and a commitment to maintaining high standards of quality and consistency.
  • Effective communication and interpersonal skills, with the ability to work well in a team environment.
  • Flexibility to work evenings, weekends, and holidays as required.
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