Sous Chef - Moxy Singapore Clarke Quay

About the role

Moxy Singapore Clarke Quay is hiring a Sous Chef for its full-time kitchen. The role is accountable for the overall success of daily kitchen operations, combining personal hands-on cooking with leading the staff and managing all food-related functions. It works to improve guest and employee satisfaction while keeping the operating budget, supervises all kitchen areas and guides and develops staff.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen staff daily
• Assist the Executive Chef and prepare and cook food regularly, for special guests or functions
• Create decorative food displays and maintain purchasing, receiving, storage and food-handling standards
• Supervise cooks and workers, lead shifts and personally prepare food to specification
• Train employees in safety procedures, coach and mentor them, and take part in performance appraisals
• Handle guest feedback and complaints, and interact with guests to gather feedback on quality and service
• Maintain equipment, check raw and cooked food quality, and follow all applicable laws and regulations

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of culinary, food and beverage or related experience, or 2 years with a degree