Pastry Sous Chef — Banquet & BOH Operations Lead

Sodexo Singapore Pte Ltd; Singapore; Presencial; SGD 36.000 - 60.000; Jornada completa

Descripción de la vacante

Sodexo Singapore Pte Ltd is seeking a skilled operations lead for the International French School, Serangoon North. The role covers back of house management, daily production, menu planning, cost control, and hygiene oversight within a school-catering setting.

You will coordinate menus, promotions, and banquet events, while ensuring quality and compliance with safety standards. Strong communication and leadership are essential for daily operations and reporting.

Formación

• Responsible for overall daily back of house operations.
• Plan monthly rotating menus and banquets with the Unit Manager.
• Maintain cost control and administration communications.
• Ensure high food quality and compliance with hygiene and safety.
• Manage manpower planning and training, plus HR documentation.

Responsabilidades

• Oversee daily food production and back of house operations.
• Maintain effective manpower management through daily communication.
• Ensure quality and wholesome food served in the facility.
• Plan and execute monthly rotating menus and promotions.
• Handle customer feedback and service management.
• Coordinate banquet events with F&B Coordinator/Supervisor.
• Maintain service standards across front and back of house.
• Coordinate with head office during official visits.
• Submit weekly/monthly financial and admin reports.
• Process HR documentation related to employment, leave, terminations, timecards.
• Attend weekly service meetings to improve service level.
• Evaluate manpower plans and staff development.
• Ensure safe operation and maintenance of cleaning equipment.
• Record core temperature and refrigerator temperatures daily.

Conocimientos

Back of house

Menu planning

Cost control

Hygiene & safety

Staff supervision

Descripción del empleo

Sodexo Singapore Pte Ltd is seeking a skilled operations lead for the International French School, Serangoon North. The role covers back of house management, daily production, menu planning, cost control, and hygiene oversight within a school-catering setting.

You will coordinate menus, promotions, and banquet events, while ensuring quality and compliance with safety standards. Strong communication and leadership are essential for daily operations and reporting.