Emporium Shokuhin – Sous Chef

Scope of Responsibilities (but not limited to):

• Oversee and directs all aspects of the central kitchen operation, costing etc.
• Provide functional assistance and direction to the kitchen operation.
• Interact with individuals outside central kitchen including but not limited to customers, suppliers, government officials, and others.
• Coordinate functions and activities with Outlet Chef(s) and all other outlet staffs.
• Ability to handle multiple outlets.
• Supervise the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Control and analyze on an ongoing basis, the following:
  • Quality levels of production and presentation.
  • Operating/ payroll/ food costs.
  • Cleanliness, sanitation, hygiene.
  • Ensure optimum performance of all the above areas.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establish and maintains effective employee relations and working relationships.
• Responsible for the preparation of menu items in accordance to company standard operation procedure.
• Work with the Operation Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attend and contributes to weekly meetings.
• System knowledge and computer skills is a MUST

Desired Skills & Expertise:

• 2-3 years of experience in a similar position.
• Good understanding of Japanese Cuisine.
• Proactive and visionary.
• Able to lead a multi-national team.
• Food understanding of cost and inventory control management.
• Only Singaporeans may apply

Benefits:

• 5.5 days work week
• Attractive salary package that includes staff discounts, staff meal credits and leave entitlement