Iki Concepts – Sous Chef

Sous Chef @ Amoy Street

Job Summary

The Sous Chef actively assists and effectively holds responsibility for the day to day management of Kitchen operations

Duties and Responsibilities

1. Operations

• Support the team with daily food preparation to ensure the smooth running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Manage daily production needs and assess the quality of raw and cooked food items to ensure safety standards are met.

• Carry out and ensure daily kitchen preparations and general kitchen duties are completed

• Support the Head Chef in recipe development, planning and creation of new dishes

• Enforce food safety and hygiene standards stipulated by the Government and Company.

• Lead the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

• Foster and promote a cooperative working environment.

• Cooperate with the Service and Marketing teams in the execution of marketing initiatives, events, and other activations.

• Full understanding and implementation of kitchen SOPs

• Foster and maintain excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• Any other duties as assigned by the Head Chef

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service to support the team as and when required.

• Ability to handle and resolve guests’ complaints on food issues.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Assist the Head Chef in planning training programs for the Kitchen and Service Team and participate in the subsequent execution of the training programs.

• Work with the Head Chef to retain top talent.

• Highlight and work with the Head Chef to resolvestaff disciplinary issues and grievances.

• Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Conduct refresher training for staff every quarterly / bi-yearly.

• Conduct probationary performance reviews and yearly performance appraisals.

4. Health and Safety

• Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards.

• Enforce food labelling.

• Monitor and ensure proper handling of equipment.

Requirements:

- With at least 3 to 5 years of experience in professional Kitchen
- Minimum 2 years of supervisory experience in a professional kitchen

1) Specific Knowledge :

• Culinary expertise

• Knowledgeable in handling raw fish and other seafood

• Cost & Inventory Management

• Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

• Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s):

• Good communication and interpersonal skills

• Ability to converse in English / Mandarin

• Good Teamwork, Organization and planning skills

• Time management

• Ability to skillful multitask

• Leadership

• Problem analysis and problem-solving

Working Hours
5.5 Working days per week
Default Sunday and Monday Morning Off
Monday (4pm to 10pm)
Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement