Junior Sous Chef- Buffet Restaurant

THE FULLERTON HOTEL; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

The Fullerton Hotel Singapore is seeking a senior F&B kitchen leader to drive operations, cost control and menu implementation in collaboration with the head of department. You will oversee kitchen teams, enforce standards and work with other departments to ensure smooth service.

The role requires at least three years in related roles or a relevant qualification, knowledge of food inventories, and understanding of cooking methods, ingredients and equipment.

Qualifications

• Completion of GCE 'O'; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Knowledge of food inventory.
• Understanding of various cooking methods, ingredients, equipment and procedures.

Responsibilities

• Foster motivation within all Food and Beverage kitchens and advise on efficient kitchen operations.
• Plan with superior activities, promotions, and menu implementations per annual marketing plans.
• Ensure action points from briefings and meetings are followed.
• Maintain positive relations with other departments.
• Comply with licensing, health, fire and safety regulations.
• Assist superior in compiling annual marketing plans and budgets.
• Ensure disciplinary procedures are adhered to.
• Maintain awareness of customer expectations and changing needs.
• Be responsible for overall food cost and kitchen supplies and energy costs.
• Find ways to improve efficiency and strategic purchasing without compromising quality.
• Reduce energy consumption through awareness campaigns in kitchens.
• Complete staff appraisals when required.
• Regularly check the entire F&B operation during service and correct deviations.

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the superior in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.
• Complete staff appraisals in a timely manner, if required.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

Requirements:

• Completion of GCE 'O'; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Knowledge of food inventory
• Understanding of various cooking methods, ingredients, equipment and procedures