Senior Sous Chef

**Job no**: 502065

**Work type**: Full Time

**Location**: Marina Bay Sands

**Categories**: Back of House, F&B Management, Chefs / Commis

**Job Scope**

Support the Executive Chef and the team in ensuring the efficient preparation for all aspects of the kitchen operations.
- Act as a coordination point for communication between Team Members and Executive Chef.
- Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef.
- Establish grooming standards which adhere to the company policies and the industry.
- Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
- Assist with the receiving, segregating and tracking of all OS&C items as directed by the Executive Chef.
- Assist Executive Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
- Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
- Assist Executive Chef in the elaboration of menus, recipe card and plating guides.
- Keep track on the new hired employee using HR supporting document and performance appraisal.
- Ensure for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
- Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
- Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
- Make sure timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
- Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
- Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
- Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
- Report to culinary management any maintenance defects using the correct and proper procedures.
- Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
- Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
- Estimate food consumption to schedule purchases and requisition of raw materials.
- Minimize waste and spoilage to expenses in line with budget.
- Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
- Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
- Attend all Sous Chef meetings and pass on information to culinary colleagues.
- Ensure a cooperative and professional rapport is maintained with all external controls.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
- Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
- Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
- Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
- Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
- Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

***Job Requirements**
- Vocational School or above
- 7 years managerial experience in a high volume 4-5 star hotel
- Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
- Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
- Knowledge in using computer for a