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Sous Chef

4 weeks ago

Singapore SHERATON TOWERS SINGAPORE HOTEL Full time
Roles & Responsibilities

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.


•Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

•Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

•Perform all duties of Culinary and related kitchen area

•Oversee production and preparation of culinary items for all outlet & banquet event

•Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

•Communicate areas in need of attention to staff and follows up to ensure follow through.

•Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

•Leads shifts while personally preparing food items and executing requests based on required specifications.

•Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

•Supervise and coordinate activities of cooks which engaged in food preparation.

•Checks the quality of raw and cooked food products to ensure that standards are met.

•Assist in determining how food should be presented and creates decorative food displays.

•Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

•Set a positive example for guest relations & provide exceptional customer service

•Handle guest problems and complaints seeking assistance from supervisor if necessary.

•Report equipment malfunctions in department equipment.

•Purchase appropriate supplies and manages food and supply inventories according to budget.

•Regular check to the restaurant and greet guests to obtain feedback on the meal they had.




Tell employers what skills you have

Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Exceptional Customer Service
Purchasing
Sanitation
Fine Dining
Banquets
HACCP
Audit
Japanese