- Clementi West Region (Singapore) Singapore
HIRA GLOBAL PTE. LTD. Hiring! Full Time Sous Chef in West Region (Singapore), Earn up to SGD 10,000 - Ricebowl
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Job Description
Responsibilities
Key Responsibilities
Restaurant Operations
: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.
Catering Management
: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.
Menu Innovation
: Collaborate with the Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.
Team Leadership
: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.
Quality Assurance
: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.
Inventory & Logistics
: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.
Operational Continuity
: Step in to lead the kitchen during the Head Chef’s absence, ensuring uninterrupted service and standards.
Event Coordination
: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.
Cost Control
: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.
Health & Safety Compliance
: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.
Client-Centric Adaptability
: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.
Performance Monitoring
: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.
Supplier Relations
: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.
Sustainability Practices
: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.
Restaurant Operations
: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.
Catering Management
: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.
Menu Innovation
: Collaborate with the Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.
Team Leadership
: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.
Quality Assurance
: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.
Inventory & Logistics
: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.
Operational Continuity
: Step in to lead the kitchen during the Head Chef’s absence, ensuring uninterrupted service and standards.
Event Coordination
: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.
Cost Control
: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.
Health & Safety Compliance
: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.
Client-Centric Adaptability
: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.
Performance Monitoring
: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.
Supplier Relations
: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.
Sustainability Practices
: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.
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