Executive Sous Chef

Singapore, Singapore

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The Role

Responsible for the overall kitchen operation and staff matters.
In the absence of the Executive Chef; take full responsibility and accountability for the kitchen operations.
To assist the Executive Chef in the daily administration and project and ensuring all food prepared meets the standards set by the FNB Department.
To ensure that the foods prepared in his section are fresh and the quality of food prepared are in accordance to the standards set by Mount Elizabeth Hospital.
To ensure that his team of kitchen staff abides by the rules and regulations set by the Department.
To supervise the work of the cooks, and ensures daily operations runs smoothly.
To ensure a smooth operations in the daily production schedule.
To ensure cleanliness of all the areas in kitchen.
To ensure quality of the prepared food and cooking techniques used are of high standards.
To establish and maintain effective employee relations

Key accountabilities

To establish and maintain effective employee relations.
To assist in planning, organizing and supervising activities related to food preparation and participate in the training and development of all kitchen staffs.
To supervise his section ensuring timely execution of food production plus sufficient quantities.
Ensures quality of both raw and prepared food conforms to the standards set by the Hospital.
To assist in monitoring of cost control, pertaining to food wastage and spoilage.
Be a Team-player.
Flexibilities in working hours.
To undertake all responsibilities assigned towards achieving company goals.
Always lead by example to your subordinate and show good behaviors
To take initiative to achieve excellence.

Qualifications & Experience

Certificate in Food Preparation or equivalent.
Able to speak, write and read English and preferably be able to understand one or more local dialects.
Completed all courses conducted by National Environment Agency (NEA) or Basic Hygiene Courses on sanitation and hygiene related matters or food handling issues.
Minimum 8 years of working experience with a minimum 3 years as a Sous Chef in a hotel or restaurant. Preferably from a five stars hotel.
Skilled in Asian cuisine.
Food product knowledge & computer knowledge.

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