SOUS CHEF - FIRSTCARE CONSULTANCY

Roles & Responsibilities

REQUIREMENTS :

At least 2 years of relevant experience in a Japanese Izakaya Restaurant.

职位描述 Job Description

• 协助主厨（门店）及其团队，确保日常运营顺利进行

→ Support the Head Chef (Outlet) and the team to ensure smooth daily operations

→ Responsible for all kitchen-related activities

→ Responsible for supervising kitchen staff

→ Work closely with the team to control daily operations and quality standards of ingredients

→ Place orders through the online system according to company guidelines and SOPs

→ Regularly check and control inventory of goods, ingredients and supplies to ensure accurate and timely receipt

→ Conduct daily briefings and communicate out-of-stock or limited items with front-of-house staff

→ Schedule kitchen team and organize workflow to optimize productivity without compromising quality

→ Provide training and coordination for cooks and kitchen staff as needed

→ Ensure consistency and top quality in all food prepared and served

→ Monitor and minimize wastage; record and report waste weekly in a timely manner

→ Collaborate with the Executive Chef (Outlet) to create and develop new menus

→ Assist in recipe documentation and food cost calculation according to company standards

→ Maintain kitchen hygiene and safety according to Singapore Food Agency (SFA) standards

Interested candidates, kindly submit your detailed resume indicating your Last drawn salary, expected salary, and notice period.

By submitting an application or resume to us, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified.

Ruby Ng

R1106066

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Fine Dining

HACCP

Scheduling

Audit

Japanese