Job Description
Oversee and supervise the daily kitchen's operations
Responsible for the menu planning and development, planning and creating a large variety of excellent menu design
Provide create ideas and drive the change to meet the owner's and client's expectations and satisfaction
Manage the food cost management Manage the kitchen team and ensure high quality standards
Requirements
Minimum of 5 years or above as Sous Chef for a fine-dining or award-winning restaurant in Asia
Creative with flexible mindset to meet with owner's ideasÂ
Experience with Asia fusion cuisine
Familiar with culinary trends in Asia
Willing to locate to Singapore
Strong written and spoken English skills
About the Company
Our client is a well-established hospitality group in Singapore with an extensive portfolio of award-wining restaurants and cafes.