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Junior Sous Chef, Chinese Banquet

3 months ago

Singapore Raffles Hotel Singapore Full time

Primary Responsibilities

Food Quality

  • To have thorough knowledge of the establishment’sfacilities and personnel involved.
  • To havegood knowledge of food service techniques and menucontents.
  • To be responsible for monitoringfood quality and consistency and ensures that the food presented toour guest is of the highest quality standards.
  • Supervises and monitors kitchen operations, works withyield testing, product identification and that the proper rotationand labelling is followed accordingly to written guidelines forfood product specifications.
  • Through dailyspot checks, monitors all food items being ordered by the kitchenand ensures all items are utilised completely to avoidwastage.
  • Works closely with receiving andstoreroom; to ensure that goods received are of the standardquality and meets hotel’s specifications.
  • Constantly assesses freshness, presentation andtemperature of food served.
  • To take on therole of Chef in-Charge in the absence of Sous Chef.

Cost Control

  • Towork closely with Chef in-Charge in controlling kitchen food costand expenses.
  • Ensures food portioning,serving, requisitions and receiving from stores are properlycontrolled in line with Standard Operating Procedures in order tominimise wastage.
  • Updates menu recipe costingand menu planning as required, as well as for F&Bpromotions.

Hygiene AndSanitation

  • To be responsible forpersonal hygiene and grooming in accordance to Raffles HotelSingapore standards, National Environmental Agency standards andHACCP guidelines.
  • Enforces the higheststandards of cleanliness, hygiene and sanitation in kitchens. Thisincludes working areas including, but not restricted to;refrigerators, freezers, ceiling, walls, floors, shelving workingtables and working utensils such as carving boards, slicer, mixers,blenders, cutters, woks, pots, pans, etc.
  • Ensures that all equipment is hygienically stored in itsdesignated area.
  • Ensures that all perishableitems are stored quickly and efficiently, all items are utilisedcompletely to avoid wastage and ingredients are always fresh andwithin its expiry date.
  • Prevents using spoiledor contaminated products in any phase of food preparation.Colleagues who are ill or suffering from an infection should be notinvolved in the preparation or handling of food.

Training, Learning And Development Of CulinaryTeam 

  • Responsible for theinduction and on boarding of new hires.
  • Ensures that colleagues are trained in, and complies withhotel’s rules and regulations.
  • Ensures thatcolleagues are trained in, and complies with workplace safety andhealth procedures, hygiene, HAACP standards and emergencyprocedures.

Management AndLeadership Of The Culinary Team

  • Oversees the effective and professional operations ofassigned kitchen.
  • Ensures smooth and effectivecommunication amongst the kitchens and otherdepartments.
  • Manages the conduct ofsubordinates and follows through with any employee grievances whennecessary.
  • Ensures that all deadlines assignedby supervisors are met.
  • Work closely with Chefin-Charge on appraisals of the colleagues.

Involvement In Wider Job Function Relationships

  • Maintains collaborative working relationshipswith colleagues, supervisors and managers.
  • Builds guest loyalty and to develop to a professionalrelationship with local guests and regular patrons.
  • Continually improves product through obtaining feedbackfrom guests and patrons.
  • To uphold Accorvalues of Guest Passion, Trust, Sustainable Performance, Spirit ofConquest, Innovation and Respect, when undertaking any tasks and inany internal and external interactions.
  • Follows sustainable procedures and practices that supportAccor’s Corporate Social Responsibility program.

Candidate Profile

Knowledge and Experience

  • Minimum Professional Certificate in a Culinary-relatedfield.
  • Minimum of 4 years of relevantexperience in the Food & Beverage industry (hotel and freestanding restaurant) in similar position, preferably in a reputableestablishment or celebrity chef restaurant.
  • Proficient in written and conversationalEnglish.

Competencies

  • Good interpersonal skills with ability tocommunicate with all levels of colleagues.
  • Service oriented with an eye for details.
  • Multicultural awareness and able to work and thrivewithin a culturally diverse environment.
  • Goodpresentation and influencing skills.
  • Flexibleand able to embrace and respond to change effectively.
  • Ability to work independently and has good initiativeunder dynamic environment.
  • Self-motivated andenergetic.
  • Leads to constantly improve theguest and colleague service experience.
  • Leadership skills required – collaborative, enabling, andentrepreneurial.
  • Demonstrates sophistication,humbleness, personality, charisma, confidence, professionaletiquette and competencies.

Benefits of Joining Raffles HotelSingapore

  • 5-day WorkWeek.
  • Duty Meals are provided.
  • Colleagues’ Discount and/or Preferential Room Rates atworldwide Accor Hotels.
  • Flexible Benefit –Dental/Optical/Vacation Expenses/Children’s Education.
  • Medical and Wellness Benefit.
  • Comprehensive Insurance Coverage.
  • Local/Overseas Career Development & GrowthOpportunities.
  • Holistic Learning andDevelopment Opportunities.