全职 Sous Chef 工作, 薪水 up to SGD 2,800, SAMPLE GATES EPICUREAN PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl

Brand new restaurant (western cuisine) in CBD

Location: Boat Quay

Employment: Full-time position

Job Summary:
We are seeking a highly capable and reliable Sous Chef to serve as the critical second-in-command in our close-knit kitchen team. In this hands-on role, you will work shoulder-to-shoulder with the Head Chef during peak services and take full ownership of kitchen operations on the Head Chef’s days off. You must be a strong line cook, a proactive problem solver, and a capable leader who ensures food quality remains flawless regardless of who is running the pass.

Key Responsibilities

Kitchen Operations & Leadership

• Assume total control of the kitchen on the Head Chef's scheduled days off, acting as the primary decision-maker for daily operations, service execution, and quality control.
• Work a primary station (Hot/Pans/Grill) during peak services while assisting in expediting orders to ensure smooth, timely service.
• Ensure all dishes leave the kitchen meeting the exact flavor profiles, portion sizes, and plating standards established by the Head Chef.
• Manage, mentor, and direct the Commis Chef, ensuring their daily prep lists are completed efficiently and correctly.

Administration & Cost Control

• Assist the Head Chef with daily ordering, receiving of goods, and communicating with local suppliers.
• Monitor daily inventory levels and enforce strict portion controls to minimize waste and maintain targeted food costs (COGS).
• Assist in troubleshooting equipment issues and coordinating repairs when the Head Chef is away.

Hygiene & Safety Compliance

• Enforce absolute compliance with Singapore Food Agency (SFA) regulations regarding food handling, hygiene, and kitchen sanitation.
• Oversee the daily deep-cleaning schedule and ensure correct FIFO (First-In-First-Out) labeling and rotation of all ingredients.

Qualifications & Requirements

• Experience: 3–5 years of culinary experience, with proven ability to run a station independently. Previous experience as a Junior Sous Chef or senior Chef de Partie is highly preferred.
• Certifications: Valid WSQ Food Safety Course Level 1 is mandatory.

• Skills: Strong cooking fundamentals across multiple stations, basic administrative skills for ordering, and excellent time management.
• Attributes: Highly reliable, calm under pressure, and comfortable stepping into a leadership role without ego.