Sous Chef

Singapore, Singapore

Job Description


Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore\xe2\x80\x99s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.


  • Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
  • Distribute work equally to ambassadors.
  • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
  • Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
  • Fill store requisition & daily ordering for his/her area of the kitchen.
  • Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
  • Ensure proper product storage, food rotation, labeling & following FIFO system.
  • Able to handle mise en place & hand over shifts.
  • Respond properly in any hotel emergency or safety situation.
  • Perform other tasks or projects assigned by hotel management and ambassadors.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
  • Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
  • Disinfect and sanitize cutting boards and worktables constantly during the shift.
  • Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
  • Report and handle any accident immediately, no matter how minor.
  • Respond properly in any hotel emergency or safety situation.
  • Provide a courteous and professional service at all times.
  • Organise each food service so that it runs efficiently and productively.
  • Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
  • Coordinate food production and kitchen team to meet food preparation and service requirements.
  • Ensure all food produced is in line with kitchen recipes and standards.
  • Check all food is stored and handled as per current food health and hygiene regulations.
  • Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
  • Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
  • Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
  • Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
  • Do not divulge any Hotel or guest information either during or after employment with the company.
  • To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
  • To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
  • To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
  • To attend training sessions and meeting as and when required.
  • To conduct and/or contribute to regular Hotel and Department Meetings.
  • To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
  • Any other reasonable request as required by Hotel Management.
Qualifications
  • Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
  • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
  • Has the ability to work autonomously
  • Has the ability and willingness to undertake further development
  • Appreciates and maintains an effective outlet for stress
  • An understanding of luxury guest expectations.

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Job Detail

  • Job Id
    JD1402635
  • Industry
    Not mentioned
  • Total Positions
    1
  • Job Type:
    Full Time
  • Salary:
    Not mentioned
  • Employment Status
    Permanent
  • Job Location
    Singapore, Singapore
  • Education
    Not mentioned