Junior Sous Chef

2 weeks ago

Singapore PHOENIX OPCO PTE. LTD. Full time
Roles & Responsibilities

Are you currently working in a service based environment and looking to take your skills to one of the most exciting new brands to hit Singapore?

Are you stuck in an office or a retail store, desperate to show the world how you can wow customers at every interaction?

Do you dream of an ever changing, fast paced team environment where you get coaching and development from some of the greatest names in the industry?

We are looking for people just like you

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

  • Market leading, competitive salary packages paid above industry rates
  • Unrivalled opportunities for development and growth
  • Training and coaching from leading names in global hospitality leadership
  • A commitment to employees that work-life balance being paramount to a successfully performing team

If you are working in any service based environment, whether it be in a retail store, an office, within the leisure industry or you are an entrepreneur we want to hear from you. We want to take everything that is good about you and teach you the ways of QT, to turn you into a hospitality superstar.

With the right attitude and a willingness to learn an exciting career in this world awaits you

Are you currently working in a service based environment and looking to take your skills to one of the most exciting new brands to hit Singapore?

Are you stuck in an office or a retail store, desperate to show the world how you can wow customers at every interaction?

Do you dream of an ever changing, fast paced team environment where you get coaching and development from some of the greatest names in the industry?

We are looking for people just like you

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

  • Market leading, competitive salary packages paid above industry rates
  • Unrivalled opportunities for development and growth
  • Training and coaching from leading names in global hospitality leadership
  • A commitment to employees that work-life balance being paramount to a successfully performing team

If you are working in any service based environment, whether it be in a retail store, an office, within the leisure industry or you are an entrepreneur we want to hear from you. We want to take everything that is good about you and teach you the ways of QT, to turn you into a hospitality superstar.

With the right attitude and a willingness to learn an exciting career in this world awaits you

The Scope:

A Junior Sous Chef responsible for assisting with the supervision and coordination of kitchen operations and kitchen personnel within the Hotel. Ensure food in all areas of the kitchen are according to standard procedures, recipe cards, photographs, and given instructions. Ensure high-quality food standards and in assist in the smooth operation of the kitchen.

Job Responsibilities:

  • Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures
  • Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant
  • Work seamlessly with recipes, standards, and plating guides
  • Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment
  • Maintains a complete SOP Manual for Outlet Kitchen Operation
  • Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
  • Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production
  • Monitor food cost and portion control to reduce waste and maintain cost efficiency.
  • Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards
  • Use all equipment, tools, and machines appropriately
  • Prepare menus as requested
  • Always maintain a professional and positive attitude towards team members and supervisors
  • Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly
  • Assist in training and development of junior staff members
  • Observes movement of menu items, anticipates and recommends changes to meet rising Guests' expectations
  • Suggests and assists with menu and recipe upgrading, development, costing and implementation
  • Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times
  • Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
  • Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
  • Maintain an acceptable degree of knowledge with regard to food product
  • Comply with all of the established hotel operational policies & procedures

Qualification:

  • Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
  • Possess a valid Food Hygiene certificate

Experience:

  • Minimum 4-6 years with progressive positions from Chef de Partie in varying cuisine's (with emphasis on American Style) in comparable operations

Key Competencies:

  • In-depth knowledge of cooking techniques, ingredients, and culinary trends.
  • Knowledge of religious dietary requirements
  • English Language
  • Production flow and equipment usage
  • Basic computer skills
Tell employers what skills you have

Recipes
Coaching
Missions
Leadership
Ingredients
Quality Control
Entertainment
Food Safety
Cooking
Leisure
Food Quality
Inventory
Sanitation
Food Safety Management
Hospitality

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