Junior Sous Chef/ Sous Chef

1 week ago


Singapore ONE FARRER PTE. LTD. Full time

To work with the Executive Chef, Executive Sous Chef & Chef De Cuisine with the interest of improving standards and profitability of his section or outlet:

- Must be well versed in North Indian & South Indian Cuisines and able to prepare a variety of Indian dishes using traditional & Modern Techniques
- Maintain good communication within his department.
- Must have a complete understanding of and adhere to the hotel’s Employee Rules and Regulations.
- Maintaining food & labour costs pertaining to Events
- Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
- Maintaining quality & quantity of daily food order for all Indian food in the hotel outlets (Escape, Banquet, Hospital), and keep a close watch over all food materials used, with a view to eliminate waste and spoilage
- Check the market list and F&B storeroom to determine what is available and orders accordingly, on a daily basis.
- Have responsibility for proper production and execution of all Indian food in the hotel outlets, Banqueting and Hospital.


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