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Open nowPosted 10 days ago

Executive Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 5,500 – SGD 6,500 a month
Where
Singapore
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Your applicationOpen nowExecutive Sous ChefMyCareersFuture · Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on MyCareersFuture's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: posted 10 days ago

The posting

Job Scope:

  • To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • To oversee kitchen and service staff
  • To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
  • To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Monitors the quality of raw and cooked food products to ensure that standards are met
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

  • Minimum of 5 years of experience.
  • Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
  • Experience with large scale food production and HACCP food safety standard essential.
  • Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
  • A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
  • Good administrational, communications, team building and food cost management skills.
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  2. 25 readers review it

    Recruiter, hiring manager, skeptic and more read every draft, round after round. You get the best round.

    The review screen in CV Rocket: how each CV was read, round by round.

  3. We apply on MyCareersFuture's form

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  4. Every reply, sorted

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  5. Reply with AI

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3×

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  • Which posting, which company, which city
  • Who got the interview, and who heard nothing

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