Executive Sous Chef

Fairmont Singapore & Swissôtel The Stamford; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

An established industry player in hospitality is seeking a dynamic Executive Sous Chef to lead their culinary team. In this exciting role, you'll work closely with the Director of Culinary Operations to ensure the highest standards in food preparation and presentation. You'll be responsible for developing innovative menus, managing budgets, and training a talented team. This position offers a unique opportunity to influence the dining experience in a prestigious hotel environment, where your creativity and leadership will shine. Join a company committed to diversity and inclusion, and enjoy a career that fosters growth and development in the vibrant culinary landscape of Singapore.

Benefits

Career Development Programs

Diversity & Inclusion Initiatives

Employee Discounts

Health and Wellness Programs

Qualifications

• 10+ years in culinary management, preferably in hotel settings.
• Strong knowledge of food hygiene and local regulations.

Responsibilities

• Oversee culinary operations, ensuring high standards and quality.
• Develop new menus and manage budgetary concerns effectively.

Skills

Leadership

Interpersonal Skills

Problem-Solving

Teamwork

Presentation Skills

Service Orientation

Education

Culinary School Diploma

Management Culinary Experience

Tools

Microsoft Office

Procurement & Requisition Module

Job description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Sous Chef

Summary of Responsibilities:

• Working closely with Director of Culinary Operations to assure standards are being met in all aspects of the commissary operation.
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing.
• Provide guidance to senior culinary team members, including, 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 the rest of the hotel effective for guest experience.
• Work closely with Director of Culinary Operations in promoting the 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, and have regular team meetings.
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching style.
• 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 strengths and weaknesses and provide timely feedback to the individual.
• Assist to set department 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 members 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, Microsoft 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 for 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 judgment and decision making, and problem-solving skills with high integrity.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS