Executive Sous Chef

2 weeks ago

Singapore CAPELLA HOTEL, SINGAPORE Full time

**Position Overview**

The Executive Sous Chef will be responsible for contributing to menu creation, managing and training the kitchen team to deliver consistent food quality aimed at creating great experience for guests. You will also be required to manage food cost controls through good management of orders and supplies. You will be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards.

**The Role**

**Manage Kitchen Operations**
- Work closely with the Executive Chef to execute the culinary vision of the establishment
- Ensure all meal period - Breakfast / Lunch / Dinner / concepts and menus with recipes costing and suggested selling price
- Ensure concept plans are been prepared for in advance and approved for coffee breaks / theme chefs' stations / set menus / social events / weddings
- Ensure proper communications with catering team meeting timelines and proper advance marketing material, wedding shows, up selling concept stations
- Ensure banquet menus are created yearly and customisation are followed up
- Ensure banquet events menu are prepared accordingly to recipe and plating guide with pictures are set up and shared with front of house as training
- Set up a media / picture library for all events monthly in shared folder
- Ensure and proposed new and trendy banqueting ideas to meet MICE / International Client demands
- Ensure Banquet kitchen equipment is well maintained and optimise its usage
- Ensure to meet up guests / wedding couples to get feedback and improvise

**Review Continuous Improvement Activities**
- Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards
- Resolve any issues that may arise during service in a timely and efficient manner.
- Monitor food quality, presentation, and consistency to maintain high standards
- Ensure all kitchen operations comply with relevant regulations and standards
- Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
- Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

**Manage Team**
- Manage the human resources in the department to attract and retain employees
- Review talent capability and develop high potential employees for the department
- Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
- Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts

**Talent Profile**:

- Minimum Diploma in Culinary or equivalent
- At least 5 years and above Hotel experience in the luxury sector in similar capacity
- Familiarity with Singapore's food safety and hygiene regulations
- Prior experience in managing a team
- Possess a Singapore Food Safety Certification
- Able to provide clear and meaningful instructions, guidance and counselling to all employees
- Able to understand and justify Profit & Loss for Culinary related areas

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