Sous Chef

Description

We are hiring a Sous Chef specializing in North Indian and Bengali cuisine to support kitchen leadership at a restaurant in Hougang. The role involves menu development, supervising kitchen operations, and ensuring food quality, hygiene, and cost control while leading a motivated culinary team. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist in planning menus and developing recipes for North Indian and Bengali dishes * Supervise and train kitchen staff including line cooks and helpers * Ensure consistent food quality, presentation, and adherence to recipes * Manage inventory, food costs, and reduce wastage * Oversee kitchen budgets and contribute to profitability * Enforce hygiene, sanitation, and food safety standards * Collaborate with management and front-of-house teams for smooth service * Address customer feedback and resolve kitchen-related issues

Qualifications and Requirements

* At least 5 years of culinary experience with expertise in North Indian and Bengali cuisine * Strong leadership and supervisory skills in busy kitchen operations * Excellent communication and organizational abilities * Knowledge of food cost management and budgeting * Ability to adapt quickly and resolve issues effectively

Working Condition

Working hours

Full-time, 5.5 to 6 days per week, compressed work schedule including weekends and public holidays