Sous Chef - The Prive Group - Hiring Fast

About us

The Privé Group is a multi-concept Hospitality and Food & Beverage group that are committed to delivering personable and friendly dining experience for every guest that walks through our doors. Privé, which means Private in French, aspires to provide an intimate, sensory dining experience for all walks of life.

As Prive Family, we believe in an ethical and responsible manner – in empowering and taking good care of our employees, giving back to our community, and protecting the environment we live in. And that resonates with our beliefs of being kind, respectful, honest and passionate.

Job brief

We are looking for Sous Chef who will be responsible for overseeing all kitchen operations. This includes, but is not limited to, food purchasing, receiving, preparation, and upholding quality standards, safety protocols, sanitation, and cleanliness.

Additionally, Sous Chef will be accountable for training employees in areas related to purchasing, receiving, food preparation, and maintaining quality standards, safety measures, sanitation practices, and cleanliness.

Responsibilities

• Provide leadership over the entire kitchen operations.
• Plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensure that all food prepared and served is in accordance with the standards.
• Ensure that problems are rectified promptly in a positive and professional manner.
• Ensure that high standards of food safety and hygiene are always implemented.
• Ensure that all food incidents are highlighted, investigated, and reported.
• Oversee the work performance, scheduling, and training of the team.
• Keep to the budget set by the Executive Chef and Senior Management, and highlight deviation from budget on a timely basis.
• Identify cost-saving opportunities.
• Conduct regular quality checks and implement improvements at the outlets.
• Provide training for outlet staffs.
• Assist in outlets to fill in ad hoc manning gaps or outlets that are low in manning.
• Manage and improve culinary operational efficiency.
• Revise menu and recipes, if needed, under the instruction of the Executive Chef.
• Ensure that disciplinary and grievances procedures are properly adhered to and followed.
• Utilize interpersonal and communication skills to lead, influence and encourage the kitchen team.
• Participate and contribute actively to the development of the kitchen through business strategies discussions.
• R&D with the Executive Chef to develop events menu, specials, existing menu and recipes.

Any other appropriate duties and responsibilities as assigned.

Requirements and skills

• Proven restaurant experience is a plus
• Knowledgeable, Proactive in sharing feedback, willing to share ideas, Open-minded
• Attention to cleanliness and safety,
• Patience and customer-oriented approach
• Excellent people skills with a friendly attitude
• Salary commensurate with qualifications and experience

What to expect

• 5 days’ work week
• Sales performance bonus
• Career growth and development
• On job coaching and training
• Staff meals and uniforms provided