Banquet Junior Sous Chef: Elevate Event Dining

IHG Hotels & Resorts; Singapore; On-site; SGD 31,248 - 40,176; Full time

Job summary

IHG Hotels & Resorts' voco Orchard Singapore is seeking a dynamic Junior Sous Chef to join our kitchen team. The role focuses on maintaining quality, safety, and efficiency while supporting senior chefs and coordinating with other departments.

The ideal candidate holds a Diploma or Degree in Culinary Arts, has at least 1 year of relevant experience in a hotel, and is willing to work rotating shifts, weekends and public holidays. Excellent communication with guests and staff is essential.

Qualifications

• 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 working 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.

Responsibilities

• Review menus, analyze 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.
• Interact with guests and vendors to ensure total satisfaction and best prices and quality.

Skills

Communication skills

Guest interaction

Education

Diploma or Degree in Culinary Arts

Job description

IHG Hotels & Resorts' voco Orchard Singapore is seeking a dynamic Junior Sous Chef to join our kitchen team. The role focuses on maintaining quality, safety, and efficiency while supporting senior chefs and coordinating with other departments.

The ideal candidate holds a Diploma or Degree in Culinary Arts, has at least 1 year of relevant experience in a hotel, and is willing to work rotating shifts, weekends and public holidays. Excellent communication with guests and staff is essential.