CHEF

Control food costs while maintaining consistency in food quality, portion size, and presentation.

Assist in implementing annual promotional plans and scheduled menu changes.

Maintain high standards of hygiene, cleanliness, and food safety across all kitchen and related areas.

Coordinate with the Assistant F&B Manager to ensure smooth, efficient, and timely kitchen operations.

Recommend and implement proper and systematic storage procedures for food ingredients and kitchen supplies.

Prepare duty rosters and schedule staff leave, vacations, and public holiday coverage according to operational requirements.

Ensure compliance with workplace health, safety, hygiene, and emergency procedures.

Assist in supervising and guiding kitchen staff to maintain consistent standards of food preparation and service.

Perform other reasonable duties as assigned by the Executive Sous Chef or Executive Chef.

Requirements:

Current Junior Sous Chef or Sous Chef with relevant

Italian cuisine experience

.

Strong knowledge of food preparation, kitchen operations, food cost control, and hygiene standards.

Basic proficiency in Microsoft Office.

Good leadership, communication, and team coordination skills.

High level of flexibility and adaptability in a fast-paced kitchen environment.

Able to work weekends, public holidays, and according to operational requirements.

STEEL ALLY RESOURCES PTE. LTD.