Job Description

About us
SATS is Asia's leading provider of food solutions and gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies. Fulfilling our purpose to feed and connect communities, SATS delights customers in over 55 locations and 14 countries across the Asia Pacific, UK, and the Middle East. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.
Key accountabilities
The Executive Sous Chef is responsible for coordinating, supervising and directing all aspects of the food production area in the Oriental Kitchen. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, create order guides, portion control, recipes and sanitation.

• Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities
• Establish Nutritious and recipe costing
• Use financial management skills for budgetary and cost control purposes
• Use human resource management skills for recruitment, training and scheduling
• Plan and manage Labor Cost to achieve profitability / justification with productivity output
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Preparing meals and completing prep support as needed
• Maintain a positive and professional approach with coworkers and customers
• Assure proper communication and represent the company management team
• Assure proper performance management for all its employees
• Plan and direct food preparation and culinary activities while ensuring food meets quality standards
• Rectify arising problems or complaints
• Drive and place safety and hygiene as key competency within the department
• Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
• Ensures the objectives and goals of the facility work together to achieve company positioning and success.
• Builds strong working relationships and communications with employees, HOD's and other departments to ensure maximum operating effectiveness and fulfilment of special event need.
• Respond to audits to ensure continual improvement is achieved.

• Formal qualifications as a chef with minimum 10 years of relevant work experiences
• Minimally certified with Level 2 HACCP
• Good Business acumen with strong drive for results.
• Prior experiences in menu creation and budgeting
• Strong management skill and ability to manage a team towards the accomplishment of goals
• Comfortable to provide coaching, advice and assistance when required
• Strong time management skills and ability to manage multiple tasks at once
• Comfortable to work rotating shifts and weekends/public holidays
• Experience in working with a multicultural team
• Knowledge of PC applications