Senior Sous Chef - French Cuisine

THE FULLERTON BAY HOTEL; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading hotel in Singapore is seeking a Food and Beverage manager to enhance kitchen operations and ensure compliance with industry regulations. The ideal candidate will have experience in French cuisine and a proven track record of effective kitchen management and cost reduction strategies.

Qualifications

• Minimum of three years related experience in Food and Beverage.
• Experience in French cuisine restaurant would be an added advantage.

Responsibilities

• Assist in planning activities and promotions with the Chef De Cuisine.
• Ensure compliance with health and safety regulations.
• Conduct daily kitchens inspections and check food mise en place.

Skills

Leadership

Motivation

Strategic Purchasing

Cost Management

Operational Efficiency

Education

Completion of GCE ‘O’

Equivalent combination of education and experience

Job description

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Chef De Cuisine on activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation 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.

· Be constantly aware of customers expectations and ever changing needs.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· 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, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Conduct daily inspections of kitchens. Check food mise en place.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine restaurant would be added advantage