Executive Sous Chef

Singapore Island Country Club, The; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious dining establishment in Singapore is seeking a skilled Food Production Manager to oversee all aspects of food production and menu development for F&B outlets. The role includes budgeting, ensuring food safety standards, and managing staff. Responsibilities also cover coordinating kitchen operations, maintaining cleanliness, and implementing cost controls. Ideal candidates will possess strong leadership skills and experience in high-quality food preparation. Join our team to make a significant impact on our dining experience.

Responsibilities

• Plan menus for assigned F&B outlets.
• Schedule work of chefs and kitchen employees economically.
• Approve requisition of food supplies.
• Maintain high sanitation standards in kitchen areas.
• Implement controls to minimize food waste.
• Develop standard recipes and food preparation techniques.
• Prepare budget reports and monitor financial results.
• Attend F&B staff meetings.
• Cooks or supervises cooking of skilled items.
• Ensure proper staffing and control food costs.
• Evaluate product quality and pricing.
• Develop policies to enhance kitchen quality.
• Work with Housekeeping for kitchen maintenance.
• Responsible for hiring and training kitchen employees.
• Provide training opportunities for kitchen staff.
• Ensure kitchen representatives attend service lineups.
• Visit dining area to welcome members.

Job description

Job Functions & Summary:

Responsible for all food productions, menu developments, budgeting, staffing, food safety and hygiene standards for the assigned F&B outlets.

Job Roles & Responsibilities:

• Plan menus for the assigned F&B outlets.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Implement control to minimize food waste.
• Develops standard recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Prepares reports relating to budget; projection and monitor actual financial results, with corrective actions to be taken when necessary.
• Attends F&B staff and management meetings.
• Consult the Executive Chef about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates products to assure that quality, price and related goods are consistently attained.
• Develop policies and procedures for the kitchen to enhance quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Work with Housekeeping to establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Responsible for the interview, selection, training, supervision, counsel and necessary disciplinary actions the kitchen employees under your care.
• Provide training and professional development opportunities for the kitchen employees under your care.
• Ensure that representatives from the kitchen attend service lineups and meetings.
• Visit the dining area periodically when it is open to welcome members.
• Any other duties that might be assigned from time to time.