Sous Chef

5 days ago

Bukit Merah, Singapore Sodexo Singapore Pte Ltd Full time

**Job Summary**:
Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

**Key Responsibilities**:

- Responsible for the overall daily food production and back of the house operations.
- Maintain and enhance manpower management by daily effective communication.
- Ensure that quality and wholesome food is served in the facility.
- Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
- Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
- Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
- Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
- Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.
- Submit weekly and monthly financial/administration reports to the Unit Manager.
- Attend weekly service meetings to improve and enhance service level.
- Evaluate and administer manpower plans, employee training & development.
- Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
- Maintain and improve hygiene and safety standards of both front of house and back of house operations.
- Keeping Food Sampling and Daily Cooking Core temperature recordings.
- Ensure recording temperature for all refrigerators.
- Perform all other common duties assigned by both the client and management of Sodexo Singapore.

**Key Requirements**
- Minimum 5-8 years’ experience in similar capacity with or without qualification.
- Communication Skills (verbal and written) - ability to convey meaning and obtain understanding.
- Organizational Skills - ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
- People Skills - ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
- Conceptual Skills - ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
- Customer Relations - ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
- Team player.
- Maintaining culinary standard up to company’s requirements.

**Salary**: $3,800.00 - $5,500.00 per month

**Benefits**:

- Health insurance

Schedule:

- Day shift
- Monday to Friday

Work Location: In person

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