SOUS CHEF | SENIOR CHEF de PARTIE | DEMI CHEF ( WESTERN CUISINE)

(1) SOUS CHEF

Responsibilities:

1) Support the Executive Chef / Head Chef in overseeing daily kitchen operations and ensuring smooth service execution.

2) Lead, supervise, and coordinate kitchen team members to maintain efficiency and productivity.

3) Ensure food quality, consistency, presentation, and portion control are maintained according to brand standards.

4) Train, coach, and develop junior kitchen staff to build capability and kitchen discipline.

5) Monitor inventory levels, stock ordering, food wastage, and kitchen cost control.

6) Ensure compliance with food safety, hygiene, sanitation, and company SOP standards.

7) Assist in menu implementation, recipe standardization, and operational improvements.

Requirements:

1) Minimum 5 years of relevant culinary experience, preferably in café, bakery, casual dining, or F&B environments.

2) Proven experience in leading kitchen teams and managing operations.

3) Strong understanding of food costing, inventory management, and kitchen workflow.

4) Good leadership, communication, and problem-solving skills.

5) Able to work under pressure in a fast-paced environment.

6) Willing to work shifts, weekends, and public holidays.


(2) SENIOR CHEF DE PARTIE

Responsibilities:

1) Prepare and execute high-quality dishes in accordance with approved menus, recipes, and SOP standards.

2) Manage and oversee assigned kitchen section to ensure smooth daily operations.

3) Maintain consistency in food taste, quality, portioning, and presentation.

4) Support menu development, food trials, and recipe improvements when required.

5) Monitor stock usage, minimize wastage, and maintain inventory accuracy for assigned section.

6) Guide and support Demi Chef and Commis Chef in daily preparation and execution.

7) Ensure compliance with food hygiene, food safety, and sanitation standards.

8) Report operational or food quality concerns to the Sous Chef promptly.

Requirements:

1) Minimum 3–5 years of experience in a similar kitchen role.

2) Strong technical cooking and food preparation skills.

3) Experience managing a kitchen section independently.

4) Good organizational skills and ability to multitask effectively.

5) Positive attitude with strong teamwork and communication skills.

6) Able to work shifts, weekends, and public holidays.



(3) DEMI CHEF

Responsibilities:

1) Assist the Senior Chef de Partie / Chef de Partie in daily kitchen preparation and service operations.

2) Prepare ingredients and cook dishes according to approved recipes and SOP standards.

3) Ensure food quality, consistency, and cleanliness are maintained at all times.

4) Support stock preparation, storage, labeling, and inventory handling.

5) Assist in supervising Commis Chef and junior kitchen staff when required.

6) Maintain kitchen hygiene and comply with food safety and sanitation standards.

7) Support smooth coordination between kitchen sections during service periods.

Requirements:

1) Minimum 1–2 years of kitchen experience, preferably in café, bakery, or restaurant operations.

2) Basic culinary knowledge and food preparation techniques.

3) Passionate about food and willing to learn and grow within the kitchen team.

4) Good discipline, time management, and teamwork skills.

5) Able to work shifts, weekends, and public holidays.