Sous Chef

Description

This role places you at the heart of our culinary operations, where you'll be instrumental in crafting exceptional Western cuisine experiences for our guests. You'll be a key player in ensuring consistent quality and meeting the high standards of our dining establishments. This position offers an opportunity to lead, innovate, and contribute to a team dedicated to delivering outstanding hospitality.

Responsibilities and Duties

- Culinary Production and Execution: - Prepare and execute daily food preparations, adhering to established quality standards for Western dishes served in our hotel's dining venues. Contribute to the creation and implementation of new menu items, including festive buffet offerings. - Team Leadership and Management: - Lead and delegate tasks to the kitchen team, fostering a collaborative and efficient work environment. - Maintain a clean, organized, and safe kitchen environment. - Operational Efficiency and Control: - Manage food waste effectively and implement cost-control measures. - Ensure proper handling and storage of ingredients and supplies. - Reporting and Collaboration: - Report directly to the Executive Chef, providing updates on kitchen operations and performance. - Perform any assigned Ad-hoc duties.

Qualifications and Requirements

Open to Singaporean Citizens and Permanent Residents only. - Possession of relevant professional culinary qualifications. - 2 to 5 years of proven experience in a similar culinary role, specializing in Western cuisine. - Ability to work independently and collaboratively within a team. - Strong interpersonal and communication skills. - Flexibility to work shifts, weekends, and public holidays. - Ability to control food cost. - Ability to maintain a clean work environment.

Working Condition

Salary

Basic Salary 2800