Sous Chef - D08 Little India, SG

Roles & Responsibilities

Key Responsibilities :

• To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.
• To check all kitchen requisitions and transfers.
• Assist the Head Chef in the preparation and development of marketing strategies.
• Control food quality, portions, and inventory, verifying deliveries meet specifications.
• Communicate with team and other departments to support smooth kitchen operations.
• Enforce hygiene standards including proper stock handling, labeling, cleaning schedules, and temperature monitoring.
• Ensure restaurant and working areas are properly maintained and cleaned.
• To have timely follow-ups on all matters pertaining to the kitchen.

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Teaching

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Fine Dining

HACCP

Scheduling

Audit

Japanese