Sous Chef (All Day Dining)
4500 - 5000 SGDFull-time
PARKROYAL COLLECTION Pickering, Singapore
Responsibilities:
- Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef.
- Ensures storeroom requisitions are accurate to minimize repeat visits.
- Ensures all kitchen colleagues are aware of standards & expectations.
- Ensures all grooming, spot check and temperature control sheets are filled as required.
- Maintains cleanliness and proper rotation of product in all chillers.
- Minimizes wastage/ spoilage.
- Maintains consistent on the job training sessions for culinary colleagues.
- Liaises daily with Outlet Chefs to keep open lines of communication & guest feedback.
- Strives to maintain & improve all food preparations & presentations.
- Communicate food consistency & quality to the team members in the assigned section.
- Daily checks of all mis en place to ensure freshness & quality standards.
- Assigns and follow – up tasks as dictated by business volume.
- Supervises and coordinates the work of cooks in other kitchens.
- Ensures that the food preparation and presentation is economical and technically correct.
- Inspects personally all incoming food products for quality, quantity and cost effectiveness. Plans and implements all menus according to master plan.
- Supplies and maintains an acceptable turnover and plans production according to business forecast.
- Analyses daily food sales, butcher reconciliation, food costs and other expenses.
- Sets-up and implements training program for all team members in Kitchen and promotes talent development within the team.
- Suggests profit, service, production, sales improvement ideas.
- Maintains a clean and hygienic kitchen, heavy equipment, utensils coordinating his efforts with the Chief Steward.
- Inspects all regular kitchens and store refrigerator and suggests storage
- Ensures compliance of procedure in order to avoid spoilage and achieving targeted turnover of food products.
- Responsible to produce accurate inter-kitchen transfers
- Prepares all standard recipes and uses meat charts.
- Ensures that all items issued from the kitchen have a corresponding captain order, that the kitchen gets the adequate credit for issued goods.
- Performs other duties assigned by the Executive Chef.
Requirements
- At least 7 years' experience with 2 years' experience in similar capacity
- Must possess valid WSQ Food Safety Level 1 certification
- Have knowledge in HACCP certification
- Strong customer service focus
- High level of flexibility and adaptability
- Strong team player and leader
- Able to work in fast pace environment and under pressure
Vacancy posted 17 days ago
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