Don't like boring workdays? Yeah, neither do we.
At The Black Hole Group, we are big on food and bigger on culture. Above all, we are fun, and it's never a dull day at work!
We are currently looking for a talented Sous Chef to join our team.
If you think you have a passion for cooking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn, grow and deliver the best they can.
Some perks:
Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20
No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme
Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family
Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth
Why Us:
- Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
- Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
- Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
- Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.
The Sous Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.
The Sous Chef role includes the following but not limiting to:
- Support the Chef de Cuisine and the BOH team ensuring smooth operations at all times.
- Assist the Chef de Cuisine in menu engineering, menu changes and their implementations.
- Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
- Ensure efficient, cost-effective operations and profitability of food production.
- Supervise and inspect all food preparation/cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
- Assure adherence of all standards of food quality, preparation, recipe following and presentation in conjunction with the Entity’s specifications in a timely manner
- Curate and provide accurate recipes with appropriate training to the junior chefs enabling them to deliver food products of consistent quality.
- Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
- Estimate food consumption to plan purchases and requisition of raw ingredients.
- Minimise waste and spoilage of raw ingredients to maintain COG budget.
- Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
- Foster and promote a cooperative working climate, maximising productivity and maintaining employee morale.
- Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
- To delegate inventory tasks to junior chefs at the end of month, giving them the necessary training and resources.
- Kitchen on-boarding, introduction to the kitchen, stations, workflow and organisation.
REQUIREMENTS:
- Degree/Diploma/Professional Certificate in Culinary Arts
- At least 5 years of working experience in the related field
- Possess food hygiene and safety certification or equivalent
- Experience in running a small kitchen team of cooks
- Ability to communicate in spoken and written English
- Proficient in Microsoft Office
- Specialization in specific entity’s cuisine will be a bonus
Job Types: Full-time, Permanent
Pay: $3,600.00 - $4,000.00 per month
Benefits:
- Additional leave
- Dental insurance
- Employee discount
- Food provided
- Health insurance
- Parental leave
- Professional development
Schedule:
- Early shift
- Monday to Friday
- Night shift
- Weekend availability
Supplemental pay types:
- Retention bonus
- Signing bonus
Work Location: In person
