Title:  Sous Chef, F&B Fine Dining (Steak & Seafood Grill)

Primary Responsibilities

• Responsible for overseeing culinary operations in a Western restaurant
• Lead and manage the kitchen with optimal manning levels and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new menu to improve sales revenue
• Assist with the training and development of the culinary team
• Meet the QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as and when assigned by the Management

Requirements

• Certificate in Culinary Skills / GCE 'O' level or its equivalent
• At least 5 years of experience in hotels or fine dining restaurants (preferably Western)
• Knowledgeable about HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts