Kitchen Ops Leader: Junior Sous Chef & Cost Controller

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

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.