Executive Sous Chef (Hotel)

Holiday Inn Singapore Atrium; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hotel in Singapore is seeking an Executive Sous Chef to assist the Executive Chef in managing culinary operations. The role involves overseeing food preparation, training staff, and ensuring guests receive an exceptional dining experience. Ideal candidates will have at least 3 years of experience in a similar environment and possess strong leadership skills.

Qualifications

• Minimum 3 years experience in a mid/upmarket hotel with multiple outlets.
• Creative, enjoys coaching and guiding junior cooks.
• Good leadership, organizational and time management skills.

Responsibilities

• Supervise culinary outlets to ensure profitability and quality.
• Train and motivate culinary associates for optimal performance.
• Maintain food stock levels and ensure operational budget adherence.

Skills

Leadership

Organisational Skills

Time Management

Creativity

Teamwork

Job description

To assist the Executive Chef and Outlet Chefs where required to supervise and effectively manage all related food preparation and respective kitchen operations. Play a leading role in the training and development of all associate skills, which will be focused towards achieving a consistent five star product, ensuring that the culinary associates are motivated, disciplined and productive.

Job Description

• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability

• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base

• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts

• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered to

•Maintain discipline following hotel guidelines and local legislation

• Delegate responsibilities to subordinates as required

• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given

• Manage associates fairly and take a personal interest in knowing all culinary associates

• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy

• Plan, implement and record effective training programs for the respective associates in conjunction with the training manager and departmental trainers

• Ensure that all kitchens maximize productivity and morale and that associates consistently

•To ensure that guests are always receiving an exceptional dining experience representing true value for money

•To be demanding and constructively critical in food preparation, presentation and service standards

• Demonstrate awareness of occupational health and safely responsibilities policies and procedures and ensure all procedures are conducted safely and within OH &S guidelines.

• Be familiar with property safety, first aid and fire and emergence procedures and operate equipment safely and sensibly

• Support the hotel’s corporate responsibility initiatives in the areas of community involvement environment management, workplace health & safety and food safety, drive action plans as required to achieve hotel corporate responsibility objectives.

Requirements

• Minimum 3 years experience in a mid/upmarket Hotel which 3 to 5 outlets and large volume of banquet event as Executive Sous Chef.

• Creative, enjoys coaching and guiding junior cooks .

• Good leadership, organisational and time management skills.

• A great team player who can work with all levels of colleagues and multiple stakeholders.

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