Total 6 Director/C-Level sous chef job vacancies in D15 Katong, Joo Chiat, Amber Road

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, Ela and more, continue to create quality culinary concepts, celebrate artisanality, and cultivate experience.

We are looking for a talented individual to helm The Great Mischief, an 80-seater western dining concept located in the prestigious National Gallery Singapore. You’ll have ample opportunity to R&D, experiment with dishes and create new menu items to impress both local and international patrons.

As the Sous Chef, you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests, whenever they dine. You’ll work collaboratively with the front and back of house teams to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

What we need from you to shine:

· Previous experience or culinary education/training

· Ability to work in a fast-paced environment

· Strong teamwork and communication skills

· Creative and passionate in delivering quality dishes

What’s in it for you:

· Medical & Dental - Up to $300

· Staff Meals

· Transport Allowance - Up to $100 monthly

· Training Allowance - Up to $500 annually

· Referral Bonus - Up to $1,200 per referral

· Dining Discount - 20% off extended to friends & family

· Maternity & Paternity Leave - With $300 baby bonus

· Birthday Perks

· Staff Cohesion - Local and overseas bonding trips

· Mentorship Programme - Grow personally and professionally

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit us up. Take the next step in your culinary journey with us today.

Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, Ela and more, continue to create quality culinary concepts, celebrate artisanality, and cultivate experience.

We are looking for a talented individual to helm The Great Mischief, an 80-seater western dining concept located in the prestigious National Gallery Singapore. You’ll have ample opportunity to R&D, experiment with dishes and create new menu items to impress both local and international patrons.

As the Sous Chef, you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests, whenever they dine. You’ll work collaboratively with the front and back of house teams to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

What we need from you to shine:

· Previous experience or culinary education/training

· Ability to work in a fast-paced environment

· Strong teamwork and communication skills

· Creative and passionate in delivering quality dishes

What’s in it for you:

· Medical & Dental - Up to $300

· Staff Meals

· Transport Allowance - Up to $100 monthly

· Training Allowance - Up to $500 annually

· Referral Bonus - Up to $1,200 per referral

· Dining Discount - 20% off extended to friends & family

· Maternity & Paternity Leave - With $300 baby bonus

· Birthday Perks

· Staff Cohesion - Local and overseas bonding trips

· Mentorship Programme - Grow personally and professionally

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit us up. Take the next step in your culinary journey with us today.