Junior Sous Chef/ Sous Chef

2 weeks ago

Singapore SINGAPORE ISLAND COUNTRY CLUB, THE Full time
Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Singapore Island Country Club, THE. As a key member of our culinary team, you will be responsible for managing the day-to-day culinary operations in our assigned F&B outlet.

Key Responsibilities
  • Food Production and Quality Control
    • Responsible for all food productions for the assigned outlet.
    • Ensure quality, consistency, portions and presentations of all products.
  • Menu Development and Planning
    • Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
  • Culinary Staff Management
    • Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
  • Food and Labor Budgeting
    • Develop and monitor food and labor budget for the section.
  • Scheduling and Coordination
    • Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Inventory Management
    • Approve the requisition of products and other necessary food supplies.
  • Sanitation and Safety
    • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Food Waste Reduction
    • Implement control to minimize food waste.
  • Special Events
    • Consult the Executive Chef about food production aspects of special events being planned.
  • Culinary Expertise
    • Cook or directly supervise the cooking of items that require skillful preparation.
  • Team Leadership
    • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Quality Assurance
    • Evaluate products to assure that quality, price and related goods are consistently attained.
  • Guest Feedback
    • Visit dining area periodically to gather feedbacks on food from guests
Requirements
  • Culinary Education and Experience
    • Certificate in Culinary skills, or its equivalent.
  • Work Experience
    • Minimum 6 years' relevant working experience in culinary in resorts and up-market hotels.
  • Culinary Knowledge and Skills
    • Knowledge in various cooking methods, ingredients, equipment and procedures.
  • Industry Best Practices
    • Familiar with industries' best practices.
  • Problem-Solving and Adaptability
    • Accuracy and speed in handling emergency situations and providing solutions.
  • Leadership and Communication
    • 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.
  • Cultural Diversity and Teamwork
    • Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.

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