- Woodlands North Region (Singapore) Singapore
Kerja Sepenuh Masa Sous Chef, Gaji tinggi SGD 3,000 di ORIGINAL BOTAK JONES PTE. LTD. North Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
1. Kitchen Operations
Assist the Head Chef in overseeing daily kitchen operations and service.
Ensure all food is prepared according to the required recipes, portion sizes, presentation, and quality standards.
Monitor food preparation and cooking processes to ensure consistency.
Coordinate with the service team to ensure smooth and timely food service.
2. Staff Supervision
Supervise, guide, and support kitchen staff during daily operations.
Allocate duties and work stations according to operational requirements.
Monitor staff performance, discipline, and adherence to kitchen procedures.
3. Food Quality & Hygiene
Maintain high standards of food quality, taste, presentation, and consistency.
Ensure proper food handling, storage, labelling, and preparation procedures are followed.
Monitor kitchen cleanliness and ensure all equipment and work areas are properly cleaned and maintained.
Ensure compliance with food safety, hygiene, and workplace safety requirements.
4. Inventory & Cost Control
Assist with monitoring food inventory and stock levels.
Check incoming ingredients for quantity, freshness, and quality.
Minimise food wastage through proper portion control and stock management.
Assist with stock-taking and maintain accurate inventory records.
5. Menu & Food Preparation
Assist the Head Chef with menu preparation, recipe development, and new dish trials when required.
Ensure recipes and standard operating procedures are consistently followed.
Prepare mise en place and ensure sufficient ingredients are available before service.
Monitor portion control and food presentation standards.
Requirements
Minimum 2–3 years of relevant experience in a professional kitchen, preferably with Sous Chef or Senior Chef experience.
Experience in supervising and leading a kitchen team.
Good knowledge of food preparation, cooking techniques, food safety, and hygiene standards.
Able to work in a fast-paced F&B environment.
Strong attention to detail and ability to maintain consistent food quality.
Able to work shifts, weekends, and public holidays when required.
Positive attitude, responsible, and able to work independently.
Assist the Head Chef in overseeing daily kitchen operations and service.
Ensure all food is prepared according to the required recipes, portion sizes, presentation, and quality standards.
Monitor food preparation and cooking processes to ensure consistency.
Coordinate with the service team to ensure smooth and timely food service.
2. Staff Supervision
Supervise, guide, and support kitchen staff during daily operations.
Allocate duties and work stations according to operational requirements.
Monitor staff performance, discipline, and adherence to kitchen procedures.
3. Food Quality & Hygiene
Maintain high standards of food quality, taste, presentation, and consistency.
Ensure proper food handling, storage, labelling, and preparation procedures are followed.
Monitor kitchen cleanliness and ensure all equipment and work areas are properly cleaned and maintained.
Ensure compliance with food safety, hygiene, and workplace safety requirements.
4. Inventory & Cost Control
Assist with monitoring food inventory and stock levels.
Check incoming ingredients for quantity, freshness, and quality.
Minimise food wastage through proper portion control and stock management.
Assist with stock-taking and maintain accurate inventory records.
5. Menu & Food Preparation
Assist the Head Chef with menu preparation, recipe development, and new dish trials when required.
Ensure recipes and standard operating procedures are consistently followed.
Prepare mise en place and ensure sufficient ingredients are available before service.
Monitor portion control and food presentation standards.
Requirements
Minimum 2–3 years of relevant experience in a professional kitchen, preferably with Sous Chef or Senior Chef experience.
Experience in supervising and leading a kitchen team.
Good knowledge of food preparation, cooking techniques, food safety, and hygiene standards.
Able to work in a fast-paced F&B environment.
Strong attention to detail and ability to maintain consistent food quality.
Able to work shifts, weekends, and public holidays when required.
Positive attitude, responsible, and able to work independently.
Peringatan Penting
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