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Sous Chef

Tipo Private Limited

Job Type   /   Job Level

Full-time   /   Others/Any

Job Location

Singapore, Singapore, Singapore

Salary Offered

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Sous Chef to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Sous Chef who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

A Sous Chef reports directly to the CDC

The Sous Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.

The Sous Chef role includes the following but not limiting to:

Support the Chef de Cuisine and the BOH team ensuring smooth operations at all times.
Assist the Chef de Cuisine in menu engineering, menu changes and their implementations.
Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
Ensure efficient, cost-effective operations and profitability of food production.
Supervise and inspect all food preparation/cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
Assure adherence of all standards of food quality, preparation, recipe following and presentation in conjunction with the Entity’s specifications in a timely manner
Curate and provide accurate recipes with appropriate training to the junior chefs enabling them to deliver food products of consistent quality.
Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
Estimate food consumption to plan purchases and requisition of raw ingredients.
Minimise waste and spoilage of raw ingredients to maintain COG budget.
Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
Foster and promote a cooperative working climate, maximising productivity and maintaining employee morale.
Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
To delegate inventory tasks to junior chefs at the end of month, giving them the necessary training and resources.
Kitchen on-boarding, introduction to the kitchen, stations, workflow and organisation.