Sous Chef, Singapore

-Develop new menu options based on seasonal changes and customer demand. -Assist with the preparation and planning of meal designs. -Ensure that kitchen activities operate in a timely manner. -Resolve customer problems and concerns personally. -Monitor and record inventory, and if necessary, order new supplies. -Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. -Cooking and preparing high quality dishes -Supervising all kitchen stations -Being responsible for health and safety -Being responsible for food hygiene practices