Junior Sous Chef (Banquet)

VOCO ORCHARD SINGAPORE; Singapore; On-site; SGD 32,000 - 48,000; Full time

Job summary

voco Orchard Singapore is seeking a dynamic and passionate Junior Sous Chef to join our team. The incumbent is expected to strive for high standards in quality, cleanliness, cost effectiveness, organization and efficiency.

Responsibilities include menu review, recipe analysis and food quality control, with focus on labour cost management and teamwork across departments to ensure guest satisfaction and safety. We also prioritize maintaining hygiene and equipment readiness in the kitchen.

Qualifications

• Diploma or Degree in Culinary Arts.
• 1 year or more experience as a chef or sous chef.
• Hotel or hospitality experience is a plus.
• Strong communication and teamwork skills.

Responsibilities

• Review menus and analyze recipes to ensure quality and cost targets.
• Oversee kitchen operations to control labor and food costs.
• Maintain hygiene, safety standards and equipment maintenance.
• Coordinate with other departments to ensure guest satisfaction.

Skills

Communication skills

Teamwork

Education

Diploma or Degree in Culinary Arts

Job description

Overview

voco Orchard Singapore is seeking a dynamic and passionate Junior Sous Chef to be part of our team. The expectations for this incumbent will be to strive for high standards and push expectations in terms of quality, cleanliness, cost effectiveness, organization and efficiency.

Responsibilities

• Review menus, analyzes recipes, assess food quality and labor requirements.
• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.
• Interact with outside contacts such as guests - to ensure their total satisfaction, vendors - to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies - regarding safety matters and kitchen inspections.
• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept.
• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner.
• Approve all food/ dishes leaving your section or kitchen before served to guests.
• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly.
• Devise specialty dishes and develops innovative menus.
• Establish or enforce hygiene standards for the kitchen outlet.
• Develop and assist with training activities focused on improving skills and knowledge.
• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback.
• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.
• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.
• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

Qualifications

• Diploma or Degree in Culinary Arts.
• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.
• Working experience in the hotel industry will be an added advantage.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.