Sous Chef

IHG Hotels & Resorts' first voco hotel in South East Asia is now open on Singapore’s world-famous Orchard Road

voco® Orchard Singapore provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

**Your day to day**:
voco Orchard Singapore is seeking a dynamic and passionate Sous Chef (Banquet) to be part of our team. As the Sous Chef, you will supervise the kitchen team in preparation and cooking of various food items and their garnishment and presentation.

FINANCIAL RETURNS
- Assist in developing new menu concepts. Develop, test, and cost out new menu items.
- Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
- Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

PEOPLE
- Supervise activities of assigned staff,communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
- Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.

GUEST EXPERIENCE
- Regularly inspect the quality and quantity of the menu items for the buffets and for all outside orders.
- Interact with outside contacts such as
- Guests - to ensure their total satisfaction
- Vendors - to order supplies and equipment and ensure best prices and quality
- Health Department and other regulatory agencies - regarding safety matters and kitchen inspections

RESPONSIBLE BUSINESS
- Participate in the preparation of, and check and approve all items prepared in the main and banquet kitchens. Ensure that all menu items are prepared and presented in an attractive and appetizing manner.
- Check daily function sheets and prepare items accordingly.
- Inspect the cleanliness of the kitchen. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
- Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
- Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
- Assist in determining the minimum and maximum stocks of all food, material and equipment.

**What we need from you**:

- Diploma or Degree in Culinary Arts
- At least 2-3 years experience in a similar capacity in a banquet kitchen
- Working experience in outdoor catering will be an added advantage
- Must posses a valid food hygiene certificate
- Commitment to work rotating shifts, weekends and public holidays.
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

**What we offer**:
We’ll reward all your hard work with a great salary and benefits - great room discount and superb training.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.