Sous Chef (up to $4,000 base | Western | Hands-on)
3500 - 4000 SGDFull-time
TYSON JAY MANAGEMENT PTE. LTD.
Responsibilities
- Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
- Supervise kitchen team members and maintain consistent standards across food preparation and production.
- Ensure dishes are prepared, plated and presented to a consistently high standard.
- Maintain strong food safety, hygiene, sanitation and kitchen cleanliness standards.
- Monitor food costs, wastage and inventory to support efficient kitchen operations.
- Manage par levels, market lists, stock requirements and the quality of incoming perishable items.
- Contribute to menu planning, recipe development, food presentation and pricing discussions.
- Work closely with restaurant management while coaching and developing kitchen team members through on-the-job training.
Requirements
- Around 2 to 3 years of relevant experience in a Sous Chef, Junior Sous Chef or comparable kitchen leadership position, with solid Western cuisine experience.
- Hands-on experience supervising kitchen staff and maintaining food quality and service standards in a restaurant environment.
- Good understanding of menu development, recipe preparation and modern food presentation.
- Sound knowledge of food costing and inventory control, with flexibility to work an alternating 5-day and 6-day roster.
Explore and apply for other opportunities:
Tyson Jay Management Pte Ltd | EA Licence No. 24C2479
Ivan Lim | EA Personnel Reg No. R1109856
Vacancy posted 8 days ago
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