Junior Sous Chef (Western Banquet Kitchen)

BCH HOTEL SINGAPORE; Greater London; On-site; GBP 28,000 - 41,000; Full time

Job summary

A leading hotel in Singapore is seeking a dedicated chef to support the Banquet Chef in overseeing daily kitchen operations. This role requires at least 5 years of culinary experience and 2 years in a supervisory position within high-volume settings. Responsibilities include maintaining quality standards, educating junior staff, managing food costs, and ensuring adherence to HACCP policies. Join a dynamic team committed to exceptional service in a bustling environment.

Qualifications

• Minimum 5 years’ related experience as a chef.
• At least 2 years in a supervisory capacity in a high-volume kitchen.

Responsibilities

• Support the Banquet Chef in managing daily production and presentation.
• Control labour and food costing while ensuring quality.
• Educate and train junior colleagues.
• Ensure consistency in food preparation according to standards.

Skills

Culinary Skills

HACCP compliance

Team leadership

Cost control

Education

Diploma / Vocational certificate in Culinary Skills

Job description

JOB SUMMARY

Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved

CANDIDATE PROFILE

Education and Experience

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 5 years’ related experience as a chef including in 2 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with the banquet chef, the conduct and work performances of junior colleagues; ideas and opinions
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
• Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues