Sous Chef

Job Description

• Reports directly to the Head Chef.
• Functions as the direct Assistant Production & Administration Manager of the culinary operation and supports the Executive Chef in the re-opening preparations of the restaurant culinary operation, preparation and presentation of á la carte dishes, which meet market needs.
• Takes charge of overseeing the stewarding department with special emphasis on hygiene and HAACP issues.
• To advise and assist with training and developing culinary associates in all areas.
• Takes full control of the Staff canteen including quality, cost, hygiene and discipline matters.
• Fully supports the executive chef, consults and takes the lead in all administrative issues of the day to day Mahota Kitchen operation.

Job Requirements

• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role.
• A current, valid, and relevant trade commercial cookery qualification (proof may be required).
• Strong coaching skills.
• Possess ability and desire to motivate a team.
• Strong communication skills.
• Possess Basic Food Hygiene Certificate.
• Supervisory experience is of an advantage.
• Positive attitude.
• Ability to work under pressure.
• Ability to work independently or in a team setting.
• Singaporeans only.