Title:  Sous Chef

Primary Responsibilities:

• Responsible for overseeing culinary operations in Chinese/Western cuisine restaurant
• Lead and manage the kitchen with optimal manning level 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 in training and development of the culinary team
• Meet 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 specializing in Chinese/Western cuisine
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills