Sous Chef

2 days ago

Downtown Tanjong Pagar, Singapore 62efda95-a2a8-4c1b-8322-cba613de5919 Full time $60,000 - $90,000 per year

DUTIES & RESPONSIBILITIES:

Food Production

  • Responsible for the quality of all food prepared in the kitchen. Constantly inspects taste, temperature and visual appeal. Ensures that all dishes are uniform and that established portion sizes are adhered to.
  • Prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
  • Assists with the planning of menus and food promotions.
  • Develop and test with the Executive Chef new dishes and products
  • To control standards of food production and presentation
  • To examine goods for quality and quantity.

  • Ensures kitchen associates follow standard recipes and methods of preparation

  • Total knowledge & understanding of Food Preparation Standard & Procedure.

  • Takes part in the setting and evolving the standards and procedures

Purchasing and Stock control

  • Handle and store stock according to stock control procedures.
  • To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to
  • Responsible for the purchase of food in absence of the Executive Chef. In cooperation with the Purchasing Manager, ensures the best quality for the best price.

Maintain a safe and secure working environment

  • Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
  • Initiate action to correct a hazardous situation and notify supervisors/managers of potential hazards and dangers.
  • Adhere to the company's security and emergency policies and procedures
  • Be familiar with property safety, current first aid fire emergency procedures.
  • Comply with all hotel and corporate Safety and security guidelines

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