Sous Chef

at  BURNT ENDS RESTAURANT PTE LTD

REQUIREMENTS

• Minimum culinary certificate or equivalent with minimum 5 years of relevant experience
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Be punctual and well disciplined
  Job Type: Full-time
  Pay: $2,800.00 - $3,500.00 per month

Benefits:

• Dental insurance
• Employee assistance programme
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Professional development

Schedule:

• Day shift
• Night shift
• Shift system
• Weekend availability

Supplemental Pay:

• Overtime pay
• Tips
• Yearly bonus

Work Location: In perso

• Coordinate all sections in the kitchen
• Ensure consistent and smooth operations of the department
• Drive organisational policies and procedures for inventory management
• Follow food waste control guidelines
• Lead in the training of new staff
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Operate kitchen to maintain profitability and costs for the culinary operations
• Support to create new recipes for inclusion in new menus
• Modify existing work processes and procedures in accordance with process improvement reviews
• Support to maintain kitchen organization, staff ability, and training opportunities
• Propose initiatives for continuous improvement
• Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
• Monitor the adherence of customer service standards
• Provide food services to all guests in a manner that is professional, efficient yet friendly
• Evaluate the effectiveness of service recovery strategies to improve customer service delivery
• Evaluate impact of customer loyalty strategies to ascertain its effectiveness
• Monitor team’s compliance with the organisation’s personal, food and beverage hygiene standards
• Ensure that working areas are always kept clean
• Monitor team’s adherence to the organisation’s food waste management Standard Operating Procedures (SOPs)
• Monitor team’s compliance with the organisation’s Workplace Safety and Health (WSH) policies and procedures
• Inspect quality of food plating to ensure required standards are met when running the pass