Sous Chef

Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award‑winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old‑world grandeur infused with the unique charm of the city‑state. Job Description The Sous Chef supports the Executive Sous Chef as the culinary ambassador of the restaurant, leading the venue’s additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, marketing, staffing, quality, training and development of team members. Primary Responsibilities Food Quality Responsible for monitoring food quality and consistency and ensuring that the food presented to our guests is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications. Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meet hotel’s specifications. Constantly assesses freshness, presentation and temperature of food served. Cost Control Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene And Sanitation Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including refrigerators, freezers, ceiling, walls, floors, shelving, working tables and utensils such as carving boards, slicers, mixers, blenders, cutters, woks, pots, pans, etc. Ensures that all equipment is hygienically stored in its designated area. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within their expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should not be involved in the preparation or handling of food. Management And Leadership Of The Culinary Team Become a mentor and role model. Supervises all colleague’s performance and is approachable, fair when dealing with all chefs at all times. Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of kitchen management. Liaises with all departments to ensure correct and professional operation is conducted. Coordinates all outlet functions with the Executive Sous Chef, Event Executives and Chef‑In‑Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Ensures smooth and effective communication among kitchens and with other departments. Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval. Evaluates the performance of kitchen colleagues and gives recommendations for promotions or other actions. Works with Talent and Culture on hiring of colleagues and ensures that proper follow‑up is done through the entire recruitment process. Attends daily meetings at 10 am and all other meetings, follows directives and advises Executive Sous Chef on topics of importance. Attends monthly departmental meetings, follows up on projects assigned. Ensures daily line‑up is conducted within respective outlet and documented. Ensures all deadlines are met consistently. Monitors and schedules annual leave in a timely and effective manner. Training, Learning And Development Of Culinary Team Streamlines all training requirements and coordinates arrangements for proper execution of instructions. Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On‑the‑Job Training hours to Chef’s Office before the 15th of each month. Guides departmental orientation for new hires. Ensures colleagues are aware of hotel rules and regulations. Ensures colleagues are trained on fire and safety, emergency procedures and hygiene. Other Responsibilities Builds guest loyalty and develop a professional relationship with local guests and regular patrons. Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons. Builds a base of long‑term loyal patrons (consisting of local community, expatriates and in‑house guests) through exceeding guests’ expectations, including engaging with guests during their dining experience to gather feedback and information. Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program. Performs any other duties and responsibilities that may be assigned. Qualifications Candidate Profile 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, preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English as well as one additional language. Prior work experience in Asia, Singapore or South East Asia preferred. Accustomed to and comfortable with media exposure. Competencies Outstanding interpersonal skills with ability to communicate with all levels of colleagues. Extroverted and team player. Service oriented with an eye for details, passion and innovative. Multicultural awareness and able to work and thrive within a culturally diverse environment. Outstanding presentation and influencing skills. Flexible and able to embrace and respond to change effectively and swiftly. Ability to work independently and has good initiative in dynamic environment. Self‑motivated and energetic. Leads to constantly improve the guest and colleague service experience. Leadership skills required – collaborative, enabling, and entrepreneurial. Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies. Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager. Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine. Additional Information Restaurant Profile Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藹yì by Jereme Leung. 藽yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single‑sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity. Benefits of Joining Raffles Hotel Singapore 5‑day Work Week. Duty Meals are provided. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. Medical and Wellness Benefit. Comprehensive Insurance Coverage. Local/Overseas Career Development & Growth Opportunities. Holistic Learning and Development Opportunities. Seniority level Mid‑Senior level Employment type Full‑time Job function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at Raffles Hotels & Resorts by 2x. #J-18808-Ljbffr