Sous-Chef Junior - voco Orchard Singapour

Your day to day

• Review menus, analyzes recipes, assess food quality and labor requirements.
• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment. 
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office. 
• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections. 
• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept. 
• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner. 
• Approve all food/ dishes leaving your section or kitchen before served to guests. 
• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly. 
• Devise specialty dishes and develops innovative menus. 
• Establish or enforce hygiene standards for the kitchen outlet. 
• Develop and assist with training activities focused on improving skills and knowledge. 
• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback. 
• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes. 
• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order. 
• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty. 
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. 
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers. 
• Log security incidents and accidents in accordance with hotel requirements. 
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you 

• Diploma or Degree in Culinary Arts.
• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.
• Working experience in the hotel industry will be an added advantage.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.