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Sous Chef - Singapore - Iki Concepts
1 week ago
Description
Sous Chef @ Amoy Street
Job Summary
The Sous Chef actively assists and effectively holds responsibility for the day to day management of Kitchen operations
Duties and Responsibilities
1. Operations
• Support the team with daily food preparation to ensure the smooth running of kitchen operations.
• Full awareness and ability to prepare and execute all menu items.
• Manage daily production needs and assess the quality of raw and cooked food items to ensure safety standards are met.
• Carry out and ensure daily kitchen preparations and general kitchen duties are completed
• Support the Head Chef in recipe development, planning and creation of new dishes
• Enforce food safety and hygiene standards stipulated by the Government and Company.
• Lead the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.
• Foster and promote a cooperative working environment.
• Cooperate with the Service and Marketing teams in the execution of marketing initiatives, events, and other activations.
• Full understanding and implementation of kitchen SOPs
• Foster and maintain excellent working relationships with our eco-system of partners (suppliers, support teams etc)
• Any other duties as assigned by the Head Chef
2. Service
• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers
• Participate in service to support the team as and when required.
• Ability to handle and resolve guests' complaints on food issues.
3. Human Resource
• Train, evaluate, lead, and motivate all the Kitchen team
• Assist the Head Chef in planning training programs for the Kitchen and Service Team and participate in the subsequent execution of the training programs.
• Work with the Head Chef to retain top talent.
• Highlight and work with the Head Chef to resolvestaff disciplinary issues and grievances.
• Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.
• Conduct refresher training for staff every quarterly / bi-yearly.
• Conduct probationary performance reviews and yearly performance appraisals.
4. Health and Safety
• Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards.
• Enforce food labelling.
• Monitor and ensure proper handling of equipment.
Requirements:
– With at least 3 to 5 years of experience in professional Kitchen
– Minimum 2 years of supervisory experience in a professional kitchen
1) Specific Knowledge :
• Culinary expertise
• Knowledgeable in handling raw fish and other seafood
• Cost & Inventory Management
• Proficient in MS Office / Google Sheets / Docs
• Handling staff matters such as training, grievances, performance
2) Personality Requirement(s):
• Comfortable and willing to interact with guests
•Well-groomed with a pleasant disposition
• Team player
• Ability to work independently and in a team
• Friendly and courteous
3) Skills Requirement(s):
• Good communication and interpersonal skills
• Ability to converse in English / Mandarin
• Good Teamwork, Organization and planning skills
• Time management
• Ability to skillful multitask
• Leadership
• Problem analysis and problem-solving
Working Hours
5.5 Working days per week
Default Sunday and Monday Morning Off
Monday (4pm to 10pm)
Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)
Salary Package:
We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.
Benefits
– Statutory leaves
– Outpatient & dental claim
– Hospitalisation & Surgical Insurance Coverage
– Training Opportunities
– Career Advancement