Sous Chef

Position Overview:

We are seeking a highly skilled and motivated Sous Chef to join our culinary team in Singapore. As a Sous Chef, you will work closely with the Head Chef and be responsible for assisting in the planning, preparation, and execution of all culinary operations. You will play a pivotal role in maintaining high-quality standards, ensuring efficient kitchen operations, and inspiring a dynamic and productive team while adhering to local culinary preferences and cultural sensitivities.

Key Responsibilities:

Culinary Operations:

• Collaborate with the Head Chef to plan and develop menus that cater to local tastes, preferences, and cultural influences while maintaining our culinary concept.
• Prepare and cook a variety of dishes, ensuring taste, presentation, and quality meet the highest standards while incorporating local ingredients and flavors.
• Oversee food production and manage kitchen resources, including inventory control, ordering, and stock rotation, to minimize waste and maintain cost-effectiveness.
• Maintain a clean and organized kitchen environment, adhering to local food safety and hygiene regulations.

Team Leadership and Development:

• Assist the Head Chef in recruiting, training, and supervising kitchen staff, providing guidance and mentorship to ensure consistent performance and professional growth.
• Promote teamwork, encourage open communication, and resolve any conflicts or issues that may arise.

Quality Assurance:

• Conduct regular inspections of food preparation areas, equipment, and storage facilities to maintain high standards of cleanliness, organization, and functionality in compliance with local health and safety standards.
• Ensure compliance with food safety and sanitation regulations specific to Singapore, and promptly address any deficiencies or concerns.
• Monitor and evaluate food quality, portion control, and presentation to consistently deliver exceptional culinary experiences while respecting local culinary traditions.
• Continuously explore innovative cooking techniques, local culinary trends, and ingredients to enhance menu offerings and maintain a competitive edge.

Collaboration and Communication:

• Collaborate closely with the Head Chef, providing input on menu development, recipe creation, and special event planning, considering local preferences and cultural sensitivities.
• Maintain effective communication channels with the front-of-house staff, fostering a strong working relationship to ensure efficient service and guest satisfaction.
• Coordinate with local suppliers and vendors to source high-quality ingredients while maintaining cost-effective pricing and adhering to local sourcing regulations.
• Act as a positive representative of the culinary team, building relationships with guests, addressing feedback, and resolving any concerns promptly and professionally.

Qualifications and Skills:

• Proven experience as a Sous Chef or in a similar culinary leadership role in Singapore.
• Comprehensive knowledge of various cooking techniques, kitchen equipment, and culinary fundamentals, with an understanding of local cuisine and flavors.
• Strong organizational and time management skills, with the ability to multitask and prioritize effectively in a fast-paced environment.
• Excellent leadership and team management abilities, fostering a positive work culture and motivating team members.
• High attention to detail, with a focus on quality, presentation, and taste, while considering local culinary traditions and preferences.
• Strong communication and interpersonal skills, promoting effective collaboration and customer satisfaction.
• Proficient in local food safety and sanitation regulations, with the ability to ensure compliance.
• Flexibility to work evenings, weekends, and holidays as required by the operation.

Education and Certification:

• Degree or diploma in Culinary Arts or a related field is preferred.
• Minimum 5-8 Years of experience.
• Professional culinary certifications or memberships are advantageous.
• Knowledge of local culinary traditions, ingredients, and cultural nuances is highly valued.

Working Hour & Schedules:

• 6 Days Work Week
• The work schedule may involve shifts, including evenings, weekends, and holidays, to ensure proper kitchen coverage and meet operational needs.