Sous Chef

1 week ago

Changi, Singapore Changi Cove Hotel Full time $60,000 - $80,000 per year

Reporting to the Executive Chef, be responsible for supervising and coordinating all culinary activities related to hotel banquets, conferences, and special events with a focus on Western cuisine.

  • Prepare, cook and also supervise the team's preparation, garnishing, presentation of various food items
  • Ensure all food items meet hotel quality and consistency standards.
  • Work with Executive Chef to plan and execute diversified menus for weddings, corporate functions, special events and The White Olive
  • Support Executive Chef in daily kitchen operations.
  • Ensure all kitchen equipment is properly maintained and functioning.
  • Ensure food cost and wastage targets are met through efficient production and
  • Maintain a clean and organized kitchen, ensuring food hygiene, kitchen safety and compliance with regulations at all times
  • Conduct regular checks on food storage, temperature control, and sanitation.
  • Liaise with the banquet operations, service, and stewarding teams for seamless event execution.
  • Assist in training, and supervising of kitchen staff
  • Assist in staff scheduling, attendance tracking, and performance evaluations.
  • Support other kitchen operations as required
  • Foster a positive, professional, and safety-conscious work environment.
  • Perform any adhoc duties and projects assigned

Job Requirements:

  • At least 2 years of relevant experience in banquet western kitchen/cuisine.
  • Team player but also able to work independently
  • Able to work on rotating shifts, weekends and public holiday
  • Good knowledge of food safety standards

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