Senior Sous Chef- Banquet Events

The Fullerton Bay Hotel Singapore; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a proactive kitchen manager to oversee kitchen operations, ensure high standards of food safety, and manage a team effectively. The ideal candidate will have strong communication skills and experience in kitchen management. Responsibilities include fostering a positive work environment, managing cost efficiency, and complying with health regulations. This role demands leadership and a commitment to excellence in service.

Qualifications

• GCE 'O' Completion or equivalent experience required.
• Working knowledge of recipe costing process essential.
• Knowledge of sanitation standards required.

Responsibilities

• Guide kitchen team and ensure compliance with standards.
• Handle customer complaints and corrective actions.
• Assist Chef in menu implementation and efficiency improvement.

Skills

Teamwork

Customer Service Focus

Communication Skills

Knowledge of Sanitation Standards

Recipe Costing Process

Education

Completion of GCE 'O' or equivalent

Minimum of three years related experience

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Ensure that all designated action points from briefings/meetings are being followed by the individuals concerned.
• Guide the entire team in decision-making and judgement.
• Ensure that positive working relations with non‑Food and Beverage departments are fostered giving co‑operation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Handle customer comments and complaints and take swift corrective action after consultation with the Chef de cuisine & Leadership Team.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Chef de cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, right volumes, 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.
• Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Conduct weekly inspections of his/her kitchen with minuted follow‑ups.
• Plan co‑ordinate and supervise all menu implementations in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Be partially responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
• Perform any other reasonable duties as required by the department head from time to time.
• Continuously look at market trends, innovate and create accordingly.
• Be very flexible and open to requests and changes.
• Comply with all hygiene standards required and have necessary training with staff.
• Ensure maximum compliance to all FSS Policy & Procedure.
• To strive for improvement through daily training and continuous updating.
• To comply with the relevant hotel grooming standard and ensure proper standard is followed by all subordinates.
• To comply with all safety and security regulations.
• Strictly adhere to all Policy & Procedure existing in the hotel.
• Perform any other reasonable duties as required by the department head from time to time.

Requirements

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Working knowledge of recipe costing process.
• Knowledge of catering from menus to runners to set‑up and breakdown procedures.
• Possesses knowledge of sanitation standards. Serv Saf certified.
• Demonstrates teamwork and customer service focus.
• Demonstrates excellent communication skills.
• Knowledge of food inventory.