Junior Sous Chef (Western Banquet Kitchen)

BCH HOTEL SINGAPORE; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore seeks a professional to support the Banquet Chef in daily kitchen operations for the Luce buffet restaurant. The role includes ensuring food quality, supervising hygiene practices, and managing costs. You will lead a team of six, train junior staff, and engage with outlet chefs for guest feedback. Excellent communication and leadership skills are essential for this role, as is a commitment to maintaining high standards.

Qualifications

• Experience in banquet kitchen operations and food production.
• Ability to train and supervise junior staff.
• Strong communication skills with team and guests.

Responsibilities

• Support the Banquet Chef in daily operations.
• Supervise kitchen cleanliness and hygiene.
• Ensure food quality and consistency.
• Monitor labor and food costs.
• Train junior colleagues to meet hotel standards.
• Lead a team effectively.

Skills

HACCP policies and procedures

Food cost control

Team leadership

Guest service

Job description

What’s the job?

Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “Luce buffet restaurant” as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved

Your day-to-day

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with the banquet chef, the conduct and work performances of junior colleagues; ideas and opinions
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
• Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues