Executive Sous Chef

1 week ago

Bukit Mandai Village, Singapore Mandai Resorts Pte. Ltd. Full time $90,000 - $120,000 per year

Main Duties and Responsibilities

We are seeking a talented and accomplished Executive Sous Chef to join our team here at Mandai Rainforest Resort by Banyan Tree. The successful candidate will be responsible for providing exceptional and unforgettable dining experiences for our guests.

Key Responsibilities

  • Responsible for leading our kitchen's operations, including overseeing all culinary activities and ensuring compliance with all regulations with respect to food safety and hygiene. This will also encompass other operational aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
  • Collaborate with the Director of F&B to develop and execute menus for our Resort.  The Executive Sous Chef will create unique and innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation.
  • The Executive Sous Chef will also be responsible for maintaining the high standards of guest satisfaction expected of our brand.  In performing this role, the incumbent will interact with guests to obtain feedback and aim for continuous improvement in food standards, quality and service.
  • Cultivate a strong people culture by investing in the coaching and development of our associates.  The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

  • Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
  • 5 to 9 years of culinary experience as a Head Chef in a property of similar standing.  Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
  • Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
  • Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

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