Sous Chef

Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations and ensuring efficient workflow.
• Supervise kitchen activities to maintain high standards of food preparation and service.
• Ensure all recipes, standard operating procedures (SOPs), and company standards are consistently followed.
• Train, coach, and guide Junior Chefs to enhance their culinary skills and performance.
• Monitor food preparation, presentation, and quality to ensure consistency and customer satisfaction.
• Manage inventory levels, control food wastage, and maintain adequate stock to support daily operations.

Requirements:

• Ability to thrive in a fast-paced and dynamic culinary environment.
• Strong attention to detail with a commitment to maintaining high standards of food quality, consistency, and presentation.
• A collaborative team player with excellent communication and interpersonal skills.
• Ability to remain calm under pressure and inspire the team through strong leadership and professionalism. Creative, proactive, and committed to continuous learning and improvement
• Prior experience in the hotel or hospitality industry is preferred.
• Willingness to work on weekends, and public holidays as required.

Working location:

Central

Working hours:

44 hours per week

For more information or interested candidates, please reach out via WhatsApp to 96303439 or [email protected].

EA License No. : 22C0937

EA Personnel No. : R23118390 (Gwen Lim)