- Outram Central Region (Singapore) Singapore
全职 Sous Chef 工作, 薪水 up to SGD 3,500, SAMPLE GATES EPICUREAN PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
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.
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.
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