Jr. Sous Chef

IBIS SINGAPORE ON BENCOOLEN; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading hotel chain in Singapore is looking for a Jr. Sous Chef to assist with the daily operations of the kitchen. This role requires a minimum of 5 years of experience in high-end kitchens and strong leadership skills. Candidates must hold a Professional Certificate in a Culinary-related field and exhibit a commitment to food quality and safety. Offering a vibrant work environment with opportunities for creative menu development.

Qualifications

• Minimum 5 years of relevant experience in the Food & Beverage industry.
• Good communication skills necessary for team interactions.
• A WSQ Food Safety certificate is advantageous.

Responsibilities

• Assume full responsibility for daily operations as Executive Chef's deputy.
• Maintain HACCP standards and ensure food quality.
• Oversee training and development of kitchen staff.

Skills

Leadership in high-end kitchen

Interpersonal skills

Service-oriented

Multicultural awareness

Education

Professional Certificate in Culinary-related field

Job description

The Jr. Sous Chef position is an essential role within our culinary team, demanding the utmost professionalism and dedication to culinary excellence.

Responsibilities

• Assume full responsibility for the seamless daily operation of the department, including acting as the Executive Chef's deputy in their absence.
• Maintain unwavering commitment to consistently delivering food of the highest quality and standards.
• Strictly adhere to HACCP standards at all times, demonstrating exemplary professionalism.
• Provide essential functional assistance and authoritative direction to daily kitchen operations.
• Consistently produce food of exceptional quality to meet and exceed guest expectations.
• Ensure rigorous adherence to all standard recipes throughout the preparation process.
• Implement and enforce comprehensive safety policies within the section, ensuring all staff members are fully aware and compliant.
• Delegate duties to subordinates in a fair, appropriate, and professional manner, providing clear instructions.
• Exercise stringent control over food costs while maintaining superior food quality in the kitchen.
• Provide authoritative supervision to all subordinates, maintaining a professional demeanor at all times.
• Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively embody the AccorHotels Values in all aspects of work.
• Collaborate with the Executive Chef to develop and implement innovative menu items, keeping abreast of current culinary trends and techniques.
• Oversee and participate in the training and development of kitchen staff, fostering a culture of continuous improvement and culinary excellence.
• Ensure proper inventory management, including stock rotation, ordering, and minimizing waste to optimize kitchen efficiency and profitability.
• Maintain open lines of communication between the kitchen and front-of-house staff to ensure seamless service and prompt resolution of any guest concerns.

Requirements

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen is required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for detail
• Multicultural awareness and the ability to work and thrive within a culturally diverse environment