- Alexandra Road Queenstown Central Region (Singapore) Singapore
Jack's Place Steakhouse & Restaurant Hiring! Full Time Assistant - Sous Chef in Central Region (Singapore), Earn up to SGD 3,800 - Ricebowl
Assistant - Sous Chef
Jack's Place Steakhouse & Restaurant
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Job Description
Responsibilities
You are passionate about food. You take the initiative to ensure quality food, service and ambience to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.
The Assistant / Sous Chef will be in a position of considerable responsibility and trust. He/she will be responsible for daily running of the kitchen. Reporting directly to the Outlet Head & Executive Chef/Director, and will assist the Outlet Chef to supervise a team of kitchen staff, to ensure standard quality food and menu planning.
Key Responsibilities & Duties
Partner with Outlet Chef/Manager to recruit, train, evaluate, and manage welfare of all kitchen staff.
Oversee kitchen operations and ensure profitability.
Control food, packaging, labor and operational costs.
Plan staff duty rosters.
Attend monthly meetings with Executive Chef/Director.
Enforce food standards and operational procedures.
Manage, maintain and safeguard all kitchen equipment; train staff on safe use and report defects.
Ensure kitchen cleanliness and compliance with food hygiene regulations.
Supervise inventory, stocktaking and stock reconciliation.
Singaporeans only may apply.
We regret to inform you that only the shortlisted candidates will be notified.
The Assistant / Sous Chef will be in a position of considerable responsibility and trust. He/she will be responsible for daily running of the kitchen. Reporting directly to the Outlet Head & Executive Chef/Director, and will assist the Outlet Chef to supervise a team of kitchen staff, to ensure standard quality food and menu planning.
Key Responsibilities & Duties
Partner with Outlet Chef/Manager to recruit, train, evaluate, and manage welfare of all kitchen staff.
Oversee kitchen operations and ensure profitability.
Control food, packaging, labor and operational costs.
Plan staff duty rosters.
Attend monthly meetings with Executive Chef/Director.
Enforce food standards and operational procedures.
Manage, maintain and safeguard all kitchen equipment; train staff on safe use and report defects.
Ensure kitchen cleanliness and compliance with food hygiene regulations.
Supervise inventory, stocktaking and stock reconciliation.
Singaporeans only may apply.
We regret to inform you that only the shortlisted candidates will be notified.
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