About the Role
Our growing company is on the lookout for a Sous Chef who has a strong passion in the F&B industry.
Job Duties
· Lead the research and development (R&D) for new menu items, recipes, products and processes
· Stay on top of competitors and industry trends
· Comply with all Company policies and procedures to ensure that all statutory regulations complied
· Manage day-to-day kitchen operations. Lead the team by planning and assigning work
· Establish performance and development goals for team members
· Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
· Constantly review staffing levels for maximum productivity, operational and financial objectives
· Maintain or establish procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA
· Promote teamwork and quality service through daily communication and coordination
· Managing and working closely with other Chefs of all levels to carry out operations and R&D
· Obtain feedback on food and service quality, and handling customer problems and complaints
· Perform other duties as directed by management / stakeholders
· Manage weekly work schedules and annual leave plan
Job Requirements
· At least 5 years of experience in the similar industry
· Excellent leadership and stakeholder management skills
· Balancing skill in cost management
· Innovative in curating new dishes
· Positive attitude in interacting with both guests and staff
· Kitchen Operations Self-motivated, independence and resourceful
· Able to work in a fast-paced environment
· WSQ Food Hygiene certificate
