Indian Cuisine Sous Chef
3800 - 4500 SGDSodexo Singapore Pte. Ltd.
Working Hours : 7am-5pm
Working Days: Mon-Fri
Working Location : One north - International Campus
Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.
Key Responsibilities:
· Responsible for the overall daily food production and back of the house operations.
· Maintain and enhance manpower management by daily effective communication.
· Ensure that quality and wholesome food is served in the facility.
· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.
· Submit weekly and monthly financial/administration reports to the Unit Manager.
· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
· Attend weekly service meetings to improve and enhance service level.
· Evaluate and administer manpower plans, employee training & development.
· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
· Maintain and improve hygiene and safety standards of both front of house and back of house operations.
· Keeping Food Sampling and Daily Cooking Core temperature recordings.
· Ensure recording temperature for all refrigerators.
· Perform all other common duties assigned by both the client and management of Sodexo Singapore.
Job Requirement:
- Experience working in the education, institutional, or catering industry is highly preferred (e.g. schools, universities, central kitchens, hospitals, or contract catering).
- Strong knowledge of authentic North Indian and/or South Indian cuisine, including curries, biryanis, tandoor dishes, Indian breads, and regional specialties.
- Ability to prepare high-quality Indian meals in large-volume production while maintaining consistency, food quality, and presentation.
4300 - 4800 SGD
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