Junior Sous Chef (Western Banquet Kitchen) - InterContinental Singapore

InterContinental; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hotel chain in Singapore is seeking an experienced chef with supervisory skills. You will maintain kitchen hygiene, lead a team, and oversee food preparation. The ideal candidate has a diploma in culinary skills, 5 years of experience, and strong communication skills. This role requires commitment to work rotating shifts, including weekends and holidays.

Qualifications

• Minimum 5 years’ related experience as a chef, including 1 year in a supervisory role.
• Oral and written fluency in English.
• Valid Food Hygiene/ Food Handler certificate as required by local government.

Responsibilities

• Administers and adheres to HACCP policies and procedures.
• Supervises and maintains cleanliness and hygiene of the kitchen.
• Leads a team of 6 members and plans appropriate manning levels.

Skills

Supervisory experience

Culinary skills

Food hygiene knowledge

Communication skills

Problem handling

Education

Diploma / Vocational certificate in Culinary Skills

Job description

YOUR DAY-TO-DAY

• Administers and adheres to HACCP policies and procedures within the hotel.
• Supervises and maintains cleanliness and hygiene of your kitchen and all work stations.
• Ensures consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards.
• Monitors, analyzes, and controls all labour and food costs; participates in the development of the kitchen’s business strategies to ensure budgets are met or exceeded with CDC.
• Responsible for the receiving and safe storage of food ingredients, checking stock are correct and of good quality, and resolving any discrepancies.
• Educates and trains junior colleagues in accordance with hotel brand standards to foster productivity.
• Leads a team of 6 members and plans appropriate manning level, ensuring effective utilization of manpower and labour cost.
• Actively shares with the banquet chef the conduct and work performances of junior colleagues, ideas and opinions.
• Creates an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Ensures all existing, new colleagues/ trainees are properly trained, provides guidance and support when needed.
• Liaises daily with outlet chefs to keep effective communications regarding guests’ feedback.
• Is able to provide professional, friendly and proactive guest service while supporting fellow colleagues.

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field.
• Minimum 5 years’ related experience as a chef including 1 year in supervisory role in banquet and catering operation kitchen, with knowledge of western food in international hotels in high volume kitchen.
• Oral and written fluency in English.
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge.
• Commitment to work rotating shifts, weekends and public holidays.
• Valid Food Hygiene/ Food Handler certificate as required by local government.
• Outgoing and people oriented.
• Motivator and confident in problem handling.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.
• Look smart – wear your uniform with pride.

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