Sous Chef

Description

Are you an experienced and skilled culinary professional passionate about Western cuisine? We are seeking a dedicated Sous Chef to assist the Chef de Cuisine in overseeing all aspects of our kitchen operations. This pivotal role involves team leadership, quality assurance, menu development, and administrative duties. If you have a minimum of 5 years of culinary experience, strong leadership skills, and expertise in Western cuisine within a hotel or fine-dining setting, this opportunity in Singapore's premier hospitality destination awaits you. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Culinary Operations: Assist the Chef de Cuisine in the daily oversight of culinary operations, ensuring quality and standard of cooking are consistently maintained. * Team Leadership: Lead and manage the kitchen team with an optimal manning level, ensuring compliance with health and safety standards. Assist in the training and development of the culinary team. * Menu Development & Cost Control: Assist with developing new menus and implementing initiatives to control food costs effectively. * Quality Assurance: Ensure compliance with SFA requirements and meet the required QA score. * Administrative Duties: Manage and handle all necessary corporate administrative tasks to support kitchen operations.

Qualifications and Requirements

* A Certificate in Culinary Skills or GCE 'O' level equivalent is required. * At least 5 years of culinary experience in hotels or fine-dining restaurants, with demonstrated expertise in Western cuisine. * Possess strong interpersonal, communication, and supervisory skills. * Knowledge of HACCP (Hazard Analysis and Critical Control Points) is essential. * Proficiency in Microsoft Office applications.

Working Condition

Working hours

Standard full-time hours, with flexibility required to accommodate a dynamic hospitality environment.