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Sous Chef job in Central Area at Wine Connection Cooks / Commis Cooks

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Sous Chef at Wine Connection Cooks / Commis Cooks

Sous Chef

Wine Connection Cooks / Commis Cooks Central Area Permanent
3,000 SGD - 3,500 SGD/Month
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  • Wine Connection is the leading chain of wine shops and wine-themed restaurants in South-East Asia. Established in 1998 and currently rapidly expanding. 

    Wine Connection is looking for a Sous Chef who is:

    • on fire with passion and gratitude
    • who feels cooking is the ultimate giving 
    • takes ownership of the role, mission and vision
    • remains humble and is trustworthy,
    • always doing what you say you’re going to do.  

    Staff Benefits & Job Highlights:

    • *5.5 Day work week(T&C Applied)
    • Career Growth Opportunities
    • SIGN ON BONUS UP TO $500/- FOR NEW JOINERS (T&C Applied)
    • Employee Referral Fee (Up to $500/-) (T&C Applied)
    • 54 hrs work / week
    • Monthly incentives - KPI Based (T&C Applied)
    • Annual Performance Bonus 
    • Annual Increment based on Yearly Performance
    • Employee discount of 15% on non-promotional items for both our F&B and Retail outlets (T&C Applied)
    • Employee discount of 10% on promotional wines at our Retail outlets (T&C Applied).
    • No MC Incentive (Up to $140/-) (T&C Applied)
    • Weekly In-House Training by experienced Company Appointed Trainers
    • Leave Benefits
    • Medical Consultation Fee Reimbursement (T&C Applied)
    • Work Accident Coverage
    • Free Staff Duty Meals
    • Uniforms and Aprons Provided
    • Birthday Gifts (Wines / Uniq Gift  Vouchers etc)

  • Oversees the overall operational activities of the kitchen
  • Maintains high standard of food production
  • Responsible for hygiene and sanitation of respective outlet
  • Checks food preparation, quality and quantity
  • Plan orders of equipment or ingredients according to shortages
  • Ensure all operational activities adhere to relevant health and safety regulations and licensing conditions
  • Maintain a positive and professional approach with co-workers and customers
  • Supervises and monitors portion respective stations, operating equipment and perishables.
  • Other ad-hoc duties as assigned by Head Chef, Executive Chef or F&B Ops Manager

Recommended Skills

  • Culinary Arts
  • Food Quality
  • Food Safety
  • Food Services
  • Hygiene
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