Executive Sous Chef

1 week ago

Singapore Singapore Island Country Club, The Full time
Roles & Responsibilities

Job Functions & Summary:

Responsible for all food productions, menu developments, budgeting, staffing, food safety and hygiene standards of all F&B outlets in the Club.

Job Roles & Responsibilities:

  • Plan menus for all food outlets in the Bukit Club
  • Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approve the requisition of products and other necessary food supplies.
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Implement control to minimize food waste.
  • Develops standard recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
  • Prepares reports relating to budget; projection and monitor actual financial results, with corrective actions to be taken when necessary.
  • Attends F&B staff and management meetings.
  • Consult the Director of Food & Beverage about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates products to assure that quality, price and related goods are consistently attained.
  • Develop policies and procedures for the kitchen to enhance quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Work with Housekeeping to establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Responsible for the interview, selection, training, supervision, counsel and necessary disciplinary actions to all kitchen staff.
  • Provide training and professional development opportunities for all kitchen staff.
  • Ensure that representatives from the kitchen attend service lineups and meetings.
  • Visit the dining area periodically when it is open to welcome members.
  • Any other duties that might be assigned from time to time.

Requirements

  • Certificate in Culinary Skills, or its equivalent.
  • Minimum 6 years' relevant culinary experience.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Excellent understanding of produce and ingredients.
  • Ability to write menus that are both creative and profitable.
  • Excellent organizational and management skills.
  • Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
  • Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.
Tell employers what skills you have

Recipes
Coaching
Management Skills
Ingredients
Food Safety
Cooking
Interpersonal Skills
Food Quality
Sanitation
Payroll
Communication Skills
Budgeting
Human Resources
Requisition
Culinary Skills

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