Sous Chef, Food Production - Toa Payoh

• 5 days a week. Shift varies.

• Basic is up to $6000
• Location: Central

• Ensure that all food prepared in the kitchen meets the certification standards
• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.
• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.
• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.
• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.
• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.
• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.
• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.
• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.
• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.
• Excellent cooking and food presentation skills, with attention to detail

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

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