Jr. Sous Chef

2 weeks ago

Singapore Ibis Singapore on Bencoolen Full time $60,000 - $90,000 per year

The Jr. Sous Chef position is an essential role within our culinary team, demanding the utmost professionalism and dedication to culinary excellence.

  • Assume full responsibility for the seamless daily operation of the department, including acting as the Executive Chef's deputy in their absence.
  • Maintain unwavering commitment to consistently delivering food of the highest quality and standards.
  • Strictly adhere to HACCP standards at all times, demonstrating exemplary professionalism.
  • Provide essential functional assistance and authoritative direction to daily kitchen operations.
  • Consistently produce food of exceptional quality to meet and exceed guest expectations.
  • Ensure rigorous adherence to all standard recipes throughout the preparation process.
  • Implement and enforce comprehensive safety policies within the section, ensuring all staff members are fully aware and compliant.
  • Delegate duties to subordinates in a fair, appropriate, and professional manner, providing clear instructions.
  • Exercise stringent control over food costs while maintaining superior food quality in the kitchen.
  • Provide authoritative supervision to all subordinates, maintaining a professional demeanor at all times.
  • Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively embody the AccorHotels Values in all aspects of work.
  • Collaborate with the Executive Chef to develop and implement innovative menu items, keeping abreast of current culinary trends and techniques.
  • Oversee and participate in the training and development of kitchen staff, fostering a culture of continuous improvement and culinary excellence.
  • Ensure proper inventory management, including stock rotation, ordering, and minimizing waste to optimize kitchen efficiency and profitability.
  • Maintain open lines of communication between the kitchen and front-of-house staff to ensure seamless service and prompt resolution of any guest concerns.

Requirements:

  • Minimum Professional Certificate in a Culinary-related field
  • Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
  • A WSQ Food Safety certificate is an advantage
  • Previous leadership experience in a high-end kitchen is required
  • Good interpersonal skills with the ability to communicate with all levels of colleagues
  • Service-oriented with an eye for detail
  • Multicultural awareness and the ability to work and thrive within a culturally diverse environment

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