Sous Chef

1 week ago

Singapore HALO CONCEPTS PTE. LTD. Full time
Roles & Responsibilities

Roles & Responsibilities

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications/Experience:

  1. Minimum Diploma qualification.
  2. Minimum 8-year experience in Food & Beverage service.
  3. Oral and written of English required
  4. Basic knowledge in Microsoft office.
  5. Pleasant with dynamic personality.
  6. Have an absolute 'can do' attitude.
Tell employers what skills you have

Recipes
Leadership
Ingredients
Microsoft Office
Quality Control
Food Safety
Cooking
Appraisals
Food Quality
Inventory
Purchasing
Sanitation
Fine Dining
HACCP
Audit
Japanese

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