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Sous Chef (Hotel)

Jobstation - Dhoby Ghaut, Singapore

$3000 to $4000 (monthly)

Requirements

Minimum Diploma in Culinary Arts.

Minimum 5 years of relevant working experience.

Passionate about food.

Possess good people management skills, interpersonal and communication skills

A hands-on person as well as a team player


Job Description

Ensure that all food prepared and served is according to the standard set by the Head Chef.

Check daily mis-en-place, preparation, cooking and presentation of all food.

Plans, directs, controls and coordinates the activities of all Cooks engaged in preparing food, cooking food and cleaning to ensure an efficient and smooth food service.

Assists the Head Chef in planning menus, daily specials and food promotions.

Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval by the Head Chef.

Coordinate with Purchasing staff for replenish inventory as needed.

Draws up time schedules and annual leave programs for the Head Chef’s approval.

Control cost by:

minimizing spoilage

maintaining adequate inventory of food

utilizing food surpluses

portion control

Mentor, coach and evaluates performance of kitchen personnel.

Assist the Head Chef in planning and conducting staff training.

Ensure that all equipment and utensils are clean and in working condition at all times.

Ensure that the kitchen is always in a safe working condition and to prevent unnecessary accidents.

Ensure the Kitchen team adhere to sanitation, food safety and hygiene standard.

Comes up with new menu items, plating and write service procedures.

Carry out test cooking, try out new recipes, writes recipe cards and prepares dishes for picture taking.

Respond to customer inquiries and concerns personally.

Discuss daily activities, functions and special orders with the F & B department.

Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.


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