Jobs

    Sous Chef - Singapore - LIBERTE HR SERVICES PTE. LTD.

    LIBERTE HR SERVICES PTE. LTD.
    LIBERTE HR SERVICES PTE. LTD. Singapore

    4 days ago

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    Description
    Roles & Responsibilities

    About The Company

    Liberte HR are partnering with our client to open a new modern Filipino restaurant, Hayop, in Amoy Street. Hayop will look to be champion Filipino cuisine locally in Singapore, and represents an extension and elevated interpretation of the popular Philippines-based concept, Manam.

    Job Summary

    The Sous Chef actively assists and effectively holds responsibility for the day to day management of Kitchen operations, supporting the Head Chef as his deputy and assumes leadership in the absence of the Head Chef.

    Duties and Responsibilities

    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

    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.

    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 resolve staff 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.

    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

    • At least 5 years of experience in a professional kitchen, with a minimum 2 years of supervisory experience
    • 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
    • Good communication and interpersonal skills
    • Good Teamwork skills
    • Good organization and planning skills
    • Time management
    • Ability to multitask in the kitchen during operations
    • Provide leadership in the kitchen setting in the absence of the Head Chef
    • Problem analysis and problem-solving
    Tell employers what skills you have

    Recipes
    Ability to Multitask
    Ingredients
    Food Safety
    Cooking
    Appraisals
    Housekeeping
    Food Quality
    Purchasing
    Sanitation
    MS Office
    Inventory Management
    Time Management
    Human Resource
    Teamwork Skills
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