Job Description

The Senior Sous Chef / Chef de Cuisine is the overall in-charge of the kitchen’s daily operations. He/she will innovate and create new dishes and menus, interview and hire new sta, create a work roster, and raise the profit margins for the business. Additionally, he/she will monitor and control stock levels to ensure correct stock rotation procedures are followed, as well as liaise with the relevant companies for food orders to ensure all purchases come within budget. He/She will also enforce proper implementation of health and safety procedures in the kitchen. He/She should possess sound decision-making skills, have good organisational skills, and be able to communicate effectively with the team to ensure high efficiency in a properly functioning restaurant. Core Responsibilities Business Management

• Manage and implement business continuity plans
• Apply critical thinking and manage crisis situations
• Participate in dispute resolution and negotiations
• Administer purchasing and receiving procedures
• Implement loss/risk prevention
• Provide information for management decision making
• Implement project administration processes
• Facilitate compliance with legal, legislative and regulatory requirements
• Manage compliance with F&B hygiene policies and procedures
• Apply systems thinking in problem-solving and decision-making
• Identify and establish internal and external stakeholder relationships
• Contribute to innovation process within own scope of work in the business unit Foster service innovation

Leadership and People Management

• Plan direct hiring, training, and scheduling of food service personnel
• Supervise, train and develop sta and monitor consistency in work performance
• Lead with a service vision
• Lead team to implement change
• Foster service innovation
• Manage cross-functional and culturally diverse teams
• Optimise workforce for service excellence
• Conduct staff performance assessment process
• Develop and motivate team members through capability development
• Manage training
• Develop self to maintain professional competence at managerial level

Food and Beverage Production and Service

• Understand cuisines and cultures of the world
• Apply Principles of Food Chemistry
• Apply Principles of Gastronomy Demonstrate Food Regeneration process
• Innovate with new culinary ingredients Interpret culinary nutrition
• Manage cost and quality controls Manage culinary operations
• Manage food and beverage operations
• Manage inventory control system
• Perform culinary application and techniques
• Plan and develop menus for foodservice establishments
• Prepare cook and chill dishes
• Prepare various types of cuisines
• Use herbs and spices in various cuisine preparation and presentation
• Manage site/outlet and equipment maintenance

Service Excellence

• Manage the customer experience
• Maintain service quality and professional etiquette
• Analyse service quality and customer satisfaction

Workplace Safety and Health

• Conduct food and beverage hygiene audit

Details of Job Specification Prerequisite

• Minimum 5 years of related experience in the F&B Industry
• Preferably with WSQ Food Hygiene Audit certificate
• WSQ Basic Food Hygiene certificate
• Willing to work on rotating shifts
• Willing to work on weekends and public holidays

Attributes

• Work independently and in a team
• Being physically and mentally fit
• Work in a fast-paced and demanding environment