| Company Name | The Singapore Island Country Club |
|---|---|
| Company UEN | S64SS0032E |
Responsible for all food productions for the assigned outlet. Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes. Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles. Develop and monitor food and labor budget for the section. Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Implement control to minimize food waste. Consult the Executive Chef about food production aspects of special events being planned. Cook or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluate products to assure that quality, price and related goods are consistently attained. Any other duties that might be assigned from time to time.
Minimum 5 years of relevant culinary experience, with at least 2 years in a supervisory role within a hotel, restaurant, club, or hospitality environment. Professional culinary qualification or equivalent certification is preferred. Strong knowledge of food preparation techniques, kitchen operations, menu planning, food costing, inventory management, and kitchen administration. Sound understanding of food safety, hygiene, sanitation, and workplace safety regulations. Proven leadership and people management skills with the ability to coach, motivate, and develop kitchen staff. Good organisational, planning, and problem-solving skills, with the ability to perform effectively under pressure in a fast-paced environment. Strong communication and interpersonal skills with the ability to work collaboratively across departments. Quality-driven, detail-oriented, and committed to delivering exceptional culinary standards and guest satisfaction. Willingness to work rotating shifts, weekends, public holidays, and support special events when required.
| Job Title | Junior Sous Chef (Local / Western) |
|---|---|
| Salary | SGD3,000.00 - 3,300.00 |
| Employment Type | Full Time |
| Working Experience | 2 Years |
| Qualification | GCE N Level / Nitec |