Executive Sous Chef

2 weeks ago

Bukit Manis Road, Singapore Sentosa Resort And Spa Full time

MAIN DUTIES:
Position Requirements

**NO QUOTA FOR PERMITS AND PASSES**
- The Executive Sous Chef is responsible for overall supervision of the kitchen.
- He/She needs to be cost conscious and quality oriented and has to have the ability to pass this on to his/her subordinates.
- He/She is to ensure, that agreed quality, hygiene and other standards are kept or surpassed at all times.

Administration
- Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
- Guide Sous Chefs in decision
- making and judgement.
- Be aware off and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Assist the Executive Chef in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.

Financial and Revenue Responsibilities
- Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
- Find ways to improve the efficiency of the operations

Miscellaneous
- All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
- All ambassadors may be assigned to other duties in the hotel as and when required by business levels.

**Job Types**: Full-time, Part-time, Permanent, Temporary, Internship, Fresh graduate, Student job

Pay: $4,000.00 - $4,500.00 per month

Expected hours: 9 per week

Schedule:

- Early shift
- Holidays
- Monday to Friday
- On call
- Weekend availability

Work Location: In person

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