Responsibilities:
- Collaborate with the head chef and kitchen team on budgeting, procurement, and ingredient utilization to ensure cost-efficiency.
- Monitor and manage food costs and inventory, implementing waste reduction strategies.
- Maintain accurate financial and inventory records to inform management decisions.
- Ensure culinary quality and consistency, adhering to recipe and presentation standards.
- Stay current with culinary trends and adapt menus and cooking methods accordingly.
- Lead kitchen operations in the senior sous chef's absence, ensuring smooth team function and customer satisfaction.
- Uphold safety and hygiene standards, ensuring a clean kitchen environment and compliance with regulations.
- Mentor junior staff, promoting skill development and adherence to kitchen standards.
Requirements:
- Culinary degree or relevant certification preferred.
- Significant experience in a sous chef role, demonstrating financial and culinary management skills.
- Proficient in industry best practices, with a commitment to culinary excellence and innovation.
- Strong leadership, communication, and problem-solving abilities, capable of thriving in a fast-paced environment.
Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954
Ivan Lim | EA Personnel No.: R1109856
