Junior Sous Chef

RAFFLES SENTOSA SINGAPORE; Singapore; Vor Ort; SGD 38.000 - 58.000; Vollzeit

Zusammenfassung

RAFFLES SENTOSA SINGAPORE is seeking a Junior Sous Chef who will report to the Executive Chef to support daily kitchen operations, uphold top-quality food preparation, presentation, and hygiene standards. You will lead by example, mentor junior staff, and help create new menu items while working under pressure in a busy luxury hotel environment.

Responsibilities include overseeing prep, ensuring recipes are followed, managing inventory, training staff, and maintaining safety and sanitation

Qualifikationen

• Proven experience as Chef de Partie or similar in a fast-paced kitchen.

Aufgaben

• Attend pre-shift meetings to receive daily kitchen assignments.
• Oversee food preparation and cooking to hotel standards.
• Supervise kitchen staff and ensure smooth operations.
• Manage inventory and place orders to maintain stock.
• Maintain high food quality and plating standards.
• Ensure equipment is functioning and report issues.
• Maintain cleanliness and hygiene in kitchen.
• Train and mentor junior staff.
• Ensure health and safety guidelines are followed.
• Assist with events and large banquets.

Kenntnisse

Chef de Partie

Culinary skills

Staff leadership

Time management

Food safety

Communication

Jobbeschreibung

JOB SUMMARY

Reporting to the Executive Chef, the Junior Sous Chef will be responsible for assisting in the daily operations of the kitchen, ensuring high standards of food preparation, presentation, and hygiene are maintained. This role plays a vital part in managing kitchen staff, maintaining efficient kitchen operations, and delivering exceptional culinary experiences for guests.

WHAT YOU WILL BE DOING:

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in overseeing food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel's standards and recipes.
• Supervise and guide kitchen staff, ensuring a smooth and efficient flow of operations.
• Ensure the kitchen is well-stocked with ingredients and supplies, placing orders as necessary and tracking inventory levels.
• Monitor and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all kitchen equipment is functioning correctly and report any maintenance issues immediately.
• Maintain cleanliness and organization of the kitchen and cooking areas, ensuring all safety and hygiene regulations are followed.
• Assist with the creation of new menu items and specials, in collaboration with the Executive Chef.
• Train and mentor junior kitchen staff, offering guidance and support where needed.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Proven experience as a Chef de Partie or in a similar role in a fast-paced kitchen environment.
• Strong culinary skills with knowledge of various cooking techniques and styles.
• Ability to manage and motivate kitchen staff effectively, leading by example.
• Excellent organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Strong attention to detail and ability to maintain high standards of cleanliness and food safety.
• Ability to work well under pressure and in a fast-paced environment.
• Positive service-oriented attitude with a commitment to team success.
• Flexible with working days and hours, including weekends and public holidays.
• Strong communication and interpersonal skills.