Sous Chef

4 weeks ago


Singapore GRAND HYATT SINGAPORE Full time
Roles & Responsibilities

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine / Executive Sous Chef in managing the Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

  • Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
  • Specialisation in Indian cuisine.
  • Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  • Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Tell employers what skills you have

Menu Development
Food
managing a kitchen
Operation
Restaurants
efficient
brand standards
Guest Satisfaction
Food & Beverage
Banquets
Scheduling
Culinary Skills
Catering
Management
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