Sous Chef

5 days ago

East Coast, Singapore IHH Healthcare Full time $60,000 - $80,000 per year

Overview of the Role:

You will assist in supervising, planning and organizing food preparation, production and presentation and other related services in the area of patient dietary requirements, cafeteria and other catering related services.

Work Location: Parkway East Hospital

Responsibilities would include, but not be limited to, the following:

  • Ensure accuracy of meals prepared in accordance to quality and standards set with an achievement of high compliment to complaint ratio.
  • Consistency in ensuring staff maintain quality of both raw and cooked food in accordance with standards set.
  • Meals produced are superior in quality even under a food cost control with zero or low food wastage and spoilage.
  • Manpower coverage to ensure smooth daily operation.
  • To evaluate the staff competency and conduct regular training when necessary.
  • Number of mandatory courses, relevant education updates and training development with evidence of achievement of expected level of competency.
  • Lead by example to subordinates and show good behavior by being a team player who takes initiative to achieve excellence.
  • Frequency of quality checks – taste, temperature and visual appeal – on meals prepared with evidence of customer satisfaction.
  • Consistency in ensuring a clean and hygienic environment with sufficient equipment/stock for daily operational needs.
  • Audit demonstrates compliance to standards.
  • Prompt and efficient in reporting events and ensure corrective action is carried out.
  • Prompt and efficient in reporting events with documentations (if any).
  • Ensure all staff under his/her charge are well trained and well versed in their job scope.
  • Successful completion of assigned jobs.

Skills & Knowledge:

  • Certificate in Food Preparation or equivalent from a recognized institution majoring in Food and Beverage
  • Able to speak, write and read English and preferably be able to understand one or more local dialects
  • Completed all courses conducted by National Environment Agency (NEA) or basic hygiene courses on sanitation and hygiene related matters or food handling issues
  • Minimum 5 years' experience as a Junior Sous Chef or equivalent position in hotel or restaurant. Preferably from a five-star hotel
  • Skill in Western/Asian cuisine
  • Food product knowledge

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