Sous Chef

What we are looking for:

To champion the vision, mission, values, and the restaurant’s goals. A role model for great leadership and is responsible for assisting F&B Manager in overseeing the day-to-day operations in the kitchen.

Responsibilities:

• Managing and designing menus based on well-sourced produce, seasonal changes when necessary and events.
• Managing the kitchen teams and production activities in a timely and orderly manner.
• Co-operate with the F&B Manager to ensure a high level of teamwork and team spirit at all times.
• Ensuring the kitchen is maintained to regulatory standards.
• Maintain strict order and discipline in the kitchen.
• Maintain a positive and professional approach with all colleagues and customers.
• In-charge of creating tasting menus when necessary.
• Collaborate with the marketing team to increase sales and profitability through events, and promotions when necessary.
• Any other duties as delegated.

Requirements:

• A minimum 2 years of relevant working experience.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Familiarity with industry best practices and standards.
• Someone with creativity in designing menus.
• Diligent and quick in handling any emergencies and providing solutions.

Workplace: Raffles Place