Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.
Menu Development:
- Suggest and recommend improvements in existing food recipe for top quality satisfaction.
- Be in the trend of new food menu.
- Research and development unique recipes, monthly and seasonally.
- Suggest and present food tasting with the Management Team on new menu.
Staff Management:
- Hire, train and supervise staff.
- Schedule employees schedules.
- Highlight and address staffs disciplinary issues and conflicts.
- Devise strategies and teaching plans to improve all staff skillsets.
- Conduct staffs performance reviews and set performance goals and provide constructive feedback
- Review and recommend new processes to increase productivity and efficiency levels of all staff.
Food Service:
- Implement processes and devise strategies to improve staffs productivity and efficiency levels.
- Train and educate staff on food service.
- Enforcing top of the line food service is executed from all staff.
- Ensure customer service and overall satisfaction.
- Ensure all Chef execute the operations according to the system and processes in place.
- Handles customers complaints and gather feedback to improve processes.
Inventory Management:
- Oversees inventory levels for food and supplies.
- Monitor kitchens inventory control.
- Coordinate and ensure timely deliveries.
Quality Control:
- Maintain high standards for food quality.
- Being hands-on and ensure that all chef is delivering high standards and quality.
Cost control:
- Manage operational costs and expenses.
- Implement cost-saving measures without compromising quality.
- Negotiate with existing suppliers to bring down COGS.
- Optimize food wastage and sustainability.
Hygiene and Facilities Management:
- Ensure the cleanliness and maintenance of the kitchen is at top of the line
- Recommend new processes to improve the overall hygiene of the outlet
- Implement new processes to ensure sanitation standards.
- Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
- Coordinate repairs and maintenance as needed.
Marketing and Promotions:
- Work with our Creative Marketing Team to devise new promotions.
- Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
- Monitor the effectiveness of promotions and update the data accordingly.
- Ensure that the marketing objectives are always met.
Event Management:
- Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
- Coordinate the logistics and ensure set ups of monthly events is done according to plan
- Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.
Financial Management:
- Prepare and record food sales report.
- Monitor and analyze food performance report.
- Book-keeping of existing recipes, new recipes, cost & food performance report.
- Contribute to budget planning and financial forecasting.
Communications:
- Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
- Research and source new suppliers for high-quality ingredients.
- Prompt and swift reply to the Management Team.
- Prompt and swift execution of instructions from the Management Team.
Requirements:
- Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
- At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
- Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
- Strong leadership, problem-solving, and organizational skills.
- Attention to detail, creativity, and a passion for food.
- Ability to thrive under pressure and multitask effectively.
Interested candidates, please send your CV to: [email protected] Or Click APPLY
Gemini Personnel Pte Ltd
EA License number: 23s2015| EA Registration number: R24120181
