- Bukit Merah Central Region (Singapore) Singapore
Kerja Sepenuh Masa Sous Chef, Gaji tinggi SGD 4,300 di ARTIZAN CONCEPTS INTERNATIONAL PTE. LTD. Central Region (Singapore) - Maukerja
Sous Chef
ARTIZAN CONCEPTS INTERNATIONAL PTE. LTD.
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Key Responsibilities:
Assisting the Head Chef in day-to-day operations
Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard
Assisting with menu development and planning
Ensuring that all dishes are prepared to the highest standard, with a focus on quality and presentation
Managing inventory and ordering supplies as needed
Helping to maintain food safety and hygiene standards, ensuring the kitchen is clean and properly set up at all times
Supporting the Head Chef and promoting a positive and productive work environment
Requirements:
2+ years of experience as a Sous Chef or similar role in a busy restaurant kitchen, preferably
Strong culinary skills, with a passion for preparing high-quality dishes
Excellent leadership and communication skills, with the ability to manage and motivate a team
Ability to work well under pressure, with excellent time-management skills in a fast-paced environment
Ability to multitask and prioritise tasks in a busy kitchen, with strong attention to detail
Greenwood Fish Market
“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.
Starting out as a seafood wholesaler, Mr Lee drove from client to client in search of buyers. After many barramundis and even more car fresheners, Greenwood Fish Market began in 2003.
Now a family-run seafood restaurant and fish market, we specialise in cold water seafood with a range that’s a tad different from the local scene. From giant halibuts to elusive monkfish, we even carry a collection of over 25 oysters. Our supply spans Canada, Holland, America, New Zealand, Australia and South Korea. Mostly, from friends-turned-suppliers:
Tommy from Korea was our Jeju tour guide before he started sending us seafood. The Wong family in Alaska had been our B&B hosts. Now, they send us hand-caught salmon every season. The list goes on.
So, thanks for being a part of our fishy family. We’re a crazy bunch of fishermen – nothing gets us more excited than sharing about our love for the sea. Stay kick-bass awesome. We hope to see you reel soon.
Assisting the Head Chef in day-to-day operations
Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard
Assisting with menu development and planning
Ensuring that all dishes are prepared to the highest standard, with a focus on quality and presentation
Managing inventory and ordering supplies as needed
Helping to maintain food safety and hygiene standards, ensuring the kitchen is clean and properly set up at all times
Supporting the Head Chef and promoting a positive and productive work environment
Requirements:
2+ years of experience as a Sous Chef or similar role in a busy restaurant kitchen, preferably
Strong culinary skills, with a passion for preparing high-quality dishes
Excellent leadership and communication skills, with the ability to manage and motivate a team
Ability to work well under pressure, with excellent time-management skills in a fast-paced environment
Ability to multitask and prioritise tasks in a busy kitchen, with strong attention to detail
Greenwood Fish Market
“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.
Starting out as a seafood wholesaler, Mr Lee drove from client to client in search of buyers. After many barramundis and even more car fresheners, Greenwood Fish Market began in 2003.
Now a family-run seafood restaurant and fish market, we specialise in cold water seafood with a range that’s a tad different from the local scene. From giant halibuts to elusive monkfish, we even carry a collection of over 25 oysters. Our supply spans Canada, Holland, America, New Zealand, Australia and South Korea. Mostly, from friends-turned-suppliers:
Tommy from Korea was our Jeju tour guide before he started sending us seafood. The Wong family in Alaska had been our B&B hosts. Now, they send us hand-caught salmon every season. The list goes on.
So, thanks for being a part of our fishy family. We’re a crazy bunch of fishermen – nothing gets us more excited than sharing about our love for the sea. Stay kick-bass awesome. We hope to see you reel soon.
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