Executive Sous Chef
Job Description
Position Overview
The Executive Sous Chef assists in the direction and oversight of all culinary operations, including but not limited to preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost control and overall profitability.
The Role
A. Manage Food and Beverage Operations
1. Coordinate all sections in the kitchen
2. Approve staff rosters to ensure adequate manpower
3. Drive organisational policies and procedures for inventory management
4. Develop food waste control guidelines
5. Review learning and development needs of team members
6. Coach and counsel team members as needed
B. Review Continuous Improvement Activities
1. Coordinate all menu planning and implementation
2. Review new recipes for inclusion in new menus
3. Inspect food quality and portions to ensure required standards are met
Talent Profile
1. 3 years of experience in the same capacity in a luxury hotel or upscale restaurant
2. Well-versed with local hygiene requirements
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Job Detail
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Job IdJD1079268
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationSingapore, Singapore
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EducationNot mentioned