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Sous Chef job in Central Area at Dallas Restaurant & Bar

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Sous Chef at Dallas Restaurant & Bar

Sous Chef

Dallas Restaurant & Bar Central Area Permanent
3,000 SGD - 4,000 SGD/Month
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  • Oversees and directs all aspects of the kitchen operation.
  • Provides functional assistance and direction to the kitchen operation.
  • Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.

Duties and Responsibilities:

  • Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
  • Controls and analyses on an ongoing basis, the following: - .
        • Quality levels of production and presentation.
        • Operating/ food costs
        • Cleanliness, sanitation, hygiene
  • Ensures optimum performance of all the above areas
  • Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
  • Establishes and maintains effective employee relations and working relationships.
  • Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
  • Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
  • Attends and contributes to weekly meetings.


  • 2 – 3 years experience in a similar position.
  • Good understanding of Western Cuisine.
  • Good understanding of cost and inventory control management.

  • Assisting executive chef with kitchen operations of assigned restaurant
  • Running the kitchen when the head chef is
  • Train new kitchen employees to restaurant and kitchen standards
  • Work all food stations in kitchen
  • Memorize food recipes and food preparation instructions
  • Inspect all food sent from the kitchen
  • Conduct regular inventory of food and kitchen supplies
  • Prepared food for refrigerated food case
  • Oversee food preparation and maintenance of kitchen equipment
  • Planning and directing food preparation in the kitchen
  • Assist the executive chef in handling all aspects of the kitchen operation to maintain and develop high quality food
  • Value employees daily contributions to satisfy clients and uphold operational standards and reputation
  • Repare and present delicious food
  • Work in coordination with the staff to complete all food preparation
  • Work in coordination with the Chef Manager to lead a team & complete all food preparation
  • Enjoy working with team to think out of the box to operationalize a big vision while engaging in meaningful and authentic ways with clients
  • Work in coordination with the chef to complete all food preparation
  • Work directly under Guckenheimer Culinary leadership roles of Regional Executive Chefs, R&D Chef in test kitchen
  • Direct the preparation, delivery, and display of hot and cold food catering or other foodstuffs as required to Guckenheimer standards
  • Preparing food daily as outlined on the Food Production Worksheet

Recommended Skills

  • Cooking
  • Food Quality
  • Food Safety
  • Food Services
  • Management Control
  • Menu Design
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