Sous Chef

Location : Dorsett Hotel, 333 New Bridge Road, Singapore

Role Overview

The Sous Chef will support the Chef de Cuisine in managing all aspects of kitchen operations, ensuring the consistent delivery of high-quality dishes across buffet and à la carte menus. The role requires strong culinary skills, leadership capability, and the ability to perform under pressure in a dynamic kitchen environment.

Key Responsibilities

• Assist the Chef de Cuisine in planning, organizing, and supervising kitchen operations.
• Ensure all dishes are prepared and presented according to established standards.
• Lead and train junior chefs and kitchen assistants, maintaining teamwork and productivity.
• Monitor food production, portion control, and waste management to achieve cost efficiency.
• Maintain high standards of hygiene, cleanliness, and food safety throughout the kitchen.
• Assist in developing new menu items and improving existing recipes.
• Ensure smooth communication and coordination between kitchen and service teams.

Requirements

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