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Culinary Leadership Professional
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Singapore beBeeLeadership Full time $4,000 - $6,000Job Title: Culinary Leadership ProfessionalJob Summary:The Sous Chef plays a pivotal role in the success of our culinary team. Reporting directly to the Executive Chef, this senior leadership position oversees kitchen operations, ensuring seamless service delivery and exceptional guest experiences.Key Responsibilities:Staff Management: Train, retrain, and...
Culinary Leadership Role
3 weeks ago
We are seeking an exceptional Executive Sous Chef to join our culinary team. As a seasoned professional, you will be responsible for supporting the Chef de Cuisine in leading the kitchen and maintaining high standards of food quality and guest satisfaction.
Key Responsibilities:
• Ensure that all dishes served meet the highest quality standards by closely monitoring food preparation and presentation throughout all stages of service.
• Supervise and coordinate kitchen operations, including inventory management, product identification, and storage according to guidelines and specifications.
• Collaborate with receiving and storeroom teams to ensure that incoming goods meet hotel standards and specifications.
• Continuously assess the freshness, presentation, and temperature of food items served to guests.
• Implement effective cost control measures by accurately managing food portioning, serving sizes, requisitions, and receiving from stores according to Standard Operating Procedures to minimize waste and optimize resources.
• Update menu recipe costing and planning as required, ensuring alignment with Food and Beverage promotions and initiatives.
• Maintain impeccable hygiene and sanitation standards throughout the kitchen, including work areas such as refrigerators, freezers, ceilings, walls, floors, shelving, working tables, and utensils like carving boards, slicers, mixers, blenders, cutters, woks, pots, and pans.
• Store equipment hygienically in designated areas, and promptly utilize perishable items while minimizing waste.
• Ensure that all colleagues are aware of and adhere to proper emergency procedures, fire safety protocols, and stringent hygiene practices at all times.
• Lead and mentor the culinary team, setting a positive example and delegating specific tasks to colleagues, providing instruction, and reporting directly to the Executive Chef on all aspects of kitchen management.
• Foster close relationships with various departments to ensure seamless collaboration and operation.
• Coordinate all outlet functions efficiently with the Executive Chef, Event Executives, and Chef-In-Charge to maximize productivity and utilization of facilities, food, and staff resources.
• Promote smooth communication among kitchens and departments, and evaluate colleague performance, making recommendations to the Executive Chef for promotions or other actions as necessary.
• Work with Talent and Culture to manage colleague recruitment and ensure successful follow-up throughout the hiring process.
• Attend daily meetings at 10 am, follow directives, and advise the Executive Chef on matters of importance.
• Participate in monthly departmental meetings and maintain open communication with the team, following up on assigned projects as needed.
• Conduct daily line-ups within respective outlets and document them accurately.
• Adhere to deadlines consistently and effectively manage annual leave schedules to minimize disruptions and optimize staff availability.
