Prestigious Culinary Position Available

Culinary Expert Sought for Prestigious Restaurant

We are seeking an exceptional Sous Chef to join our esteemed culinary team. As a key member of our kitchen, you will be responsible for the supervision of all culinary operations and ensuring the highest standards of food quality and guest satisfaction.

Key Responsibilities:

Food Quality:

• Monitor and maintain the highest standards of food quality and consistency.
• Supervise and monitor kitchen operations, including yield testing, product identification, and proper rotation and labelling according to guidelines and product specifications.
• Work closely with receiving and storeroom teams to ensure that goods received meet hotel standards.
• Constantly assess freshness, presentation, and temperature of food served.

Cost Control:

• Ensure accurate food portioning, serving, requisitions, and receiving from stores in line with Standard Operating Procedures to minimize wastage.
• Update menu recipe costing and planning as required, including F&B promotions.

Hygiene and Sanitation:

• Maintain personal hygiene and grooming in accordance with Raffles Hotel Singapore standards, National Environmental Agency standards, and HACCP guidelines.
• Enforce the highest standards of cleanliness, hygiene, and sanitation in kitchens, including working areas, equipment, and utensils.
• Ensure that all equipment is stored hygienically in designated areas.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.

Management and Leadership of the Culinary Team:

• Act as a mentor and role model for colleagues.
• Supervise colleague performance and be approachable, fair when dealing with culinary matters.
• Assign specific duties to colleagues, instruct them in their work, and communicate with the Executive Chef on all aspects of kitchen management.
• Liaise with departments to ensure correct and professional operation is conducted.
• Coordinate outlet functions with the Executive Chef, Event Executives, and Chef-In-Charge to ensure maximum efficiency and use of facilities, food, and colleagues' productivity.

Training, Learning, and Development of the Culinary Team:

• Streamline training requirements and coordinate arrangements for proper execution of instructions.
• Conduct regular training for colleagues to develop skills and introduce new menu items.
• Guide departmental orientation for new hires.
• Ensure that colleagues are aware of hotel rules and regulations.

Other Responsibilities:

• Build guest loyalty and develop a professional relationship with local guests and regular patrons.
• Continuously improve product, presentation, delivery of experience, and obtain feedback from guests and patrons.
• Build a base of long-term loyal patrons through exceeding guests' expectations.
• Uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation, and Respect in all tasks and interactions.

Benefits:

• 5-day Work Week.
• Duty Meals provided.
• Colleagues' Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit - Dental/Optical/Vacation Expenses/Children's Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.