Jr. Sous Chef

2 weeks ago

Singapore IBIS SINGAPORE ON BENCOOLEN Full time

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 demeanour 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 minimising waste to optimise 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 4 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 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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