Executive Sous Chef

AccorHotel; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading hospitality group in Singapore is looking for a Culinary Manager to oversee kitchen operations and develop new menus. The role requires strong leadership and culinary expertise, with at least 10 years of experience in culinary management. Responsibilities include training staff, ensuring food quality, and liaising with various departments to enhance guest experience. The position offers a vibrant working environment and attractive benefits such as birthday leave and discounted room rates.

Benefits

Birthday Leave

Discounted Room Rates across ACCOR Properties

Duty Meals

Qualifications

• 10 years minimum experience in a Culinary Management position.
• Basic Food Hygiene Certificate, FSMS Lvl 3 SFA.
• Knowledge of NEA & MOH regulations in Singapore.

Responsibilities

• Develop new menus and manage product development.
• Guide and train culinary team members.
• Ensure all food preparations meet quality standards.

Skills

Interpersonal skills

Presentation skills

Leadership qualities

Problem-solving skills

Multicultural awareness

Education

Culinary School or College Diploma

Tools

Microsoft Office

Procurement & Requisition module

Job description

Job Description

• Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
• Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction and manage budgetary concerns
• Supervises all food preparations and presentation to ensure quality and restaurant standards
• Accuracy in recipes, cost control, ordering and stock management
• Strict adherence to purchase procedures
• Leading by example on all hygiene requirements
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience
• Work closely with Director of Culinary Operations in promoting company’s culture, mission and philosophy
• Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
• Maintain kitchen organization, staff ability, and training opportunities
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strenghts and weakness and provide timely feedback to the individual
• Assist to set departments targets and goals, and lead the Culinary team to achieve goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
• Work with engineering department to improve functional operation of kitchens
• Identify, experiment and implement new technology enhancements to improve work processes
• Ensure cleanliness and appearance of all Kitchens and related areas
• Interface the needs / requirements of other departments with the Kitchen : Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
• Provide a level of Safety & Security for all team member whilst working
• Develop own knowledge and skills to grow as a business leader

Qualifications

• Relevant Culinary School or College Diploma, preferred
• Minimum 10 years relevant experience in the Management Culinary position, preferably in similar operations style
• Basic Food Hygiene Certificate, FSMS Lvl 3 SFA
• Strong computer knowledge, Mircosoft Office, Procurement & Requisition module
• Knowledge of NEA & MOH regulations in Singapore
• Knowledge of labor laws and visa requirement in Singapore
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to work independently and has good initiative under dynamic environment
• Self-Motivated and Energetic
• Possess strong leadership qualities, sound judgement and decision making and problem-solving skills with high intergrity

Additional Information

Job Highlights

• Birthday Leave
• Discounted Room Rates across ACCOR Properties
• Duty Meals