Executive Sous Chef (up to $9,000 | 5 Days | Mon-Fri)

Role Highlights:

• Critical support role for the Executive Chef.
• Oversee multi-unit culinary operations.
• Ensure culinary excellence and team leadership.

Responsibilities:

• Collaborate with the Executive Chef to ensure successful execution of the culinary operations.
• Drive culinary innovation, maintain quality standards, and develop new menu items.
• Uphold health, safety, and food safety standards in collaboration with relevant managers.
• Oversee daily operations, ensuring client and customer expectations are exceeded.
• Provide training, coaching, and support to kitchen staff, fostering continuous improvement.
• Manage food sourcing, ensuring ingredients meet purchasing standards and sustainability commitments.
• Maintain recipe and database management, scaling recipes appropriately.
• Engage with clients and customers, maintaining a professional and friendly demeanor.
• Comfortable with traveling when needed to support various locations and events.

Requirements:

• Degree from an accredited Culinary Institute preferred but not required.
• Minimum of 5 years of culinary management experience in a multi-unit setting.
• Proven experience managing volume of at least $20M with P&L responsibility.
• Strong leadership and communication skills, capable of motivating and managing a team.
• Experience in hotel groups or large catering backgrounds is highly desirable.
• Strong personality with excellent communication skills.
• Complex team management skills are essential.
• Must be able to work in a fast-paced environment and handle multiple tasks effectively.
• Proficiency in project and program management principles.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166