Executive Sous Chef (Banquet Kitchen)

Description

The Executive Sous Chef contributes to menu creation, manages and trains the kitchen team to ensure consistent food quality, oversees food cost control, and performs culinary tasks to the highest standards, delivering exceptional dining experiences for guests. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Work closely with the Executive Chef to execute the culinary vision * Ensure all meal periods (Breakfast/Lunch/Dinner) concepts and menus are prepared with recipes, costing, and suggested selling price * Prepare concept plans for coffee breaks, theme chef stations, set menus, social events, and weddings in advance * Communicate with catering team to meet timelines and prepare marketing material * Create and follow banquet menus annually and ensure recipe and plating guides are adhered to * Set up a media/picture library for all events monthly * Propose new and trendy banqueting ideas to meet MICE/International client demands * Ensure banquet kitchen equipment is maintained and optimally used * Meet guests/wedding couples to get feedback and improve offerings * Maintain a clean and sanitary kitchen environment in line with food safety regulations * Resolve issues promptly during service * Monitor food quality, presentation, and consistency * Ensure compliance with food waste management SOPs and WSH policies * Manage department human resources to attract and retain employees * Review talent capability and develop high-potential employees * Identify training needs and implement training plans with department heads * Support overall staff development and retention efforts

Qualifications and Requirements

* Minimum Diploma in Culinary or equivalent * At least 5 years’ hotel experience in the luxury sector in a similar capacity * Familiarity with Singapore's food safety and hygiene regulations * Prior experience managing a team * Singapore Food Safety Certification * Ability to provide clear guidance, instructions, and counselling to employees * Able to understand and justify Profit & Loss for culinary areas