Senior Sous Chef: Luxury Kitchen Leader

TPC HOTEL PTE. LTD.; Singapore; Vor Ort; SGD 40.000 - 68.000; Vollzeit

Zusammenfassung

TPC HOTEL PTE. LTD. in Singapore is seeking a Kitchen Supervisor to oversee daily operations across banquet, pastry, cold foods and à la carte.

You will allocate tasks to ambassadors and ensure adherence to standard recipes, presentation and taste. Maintain high standards of cleanliness, comply with HACCP, FIFO, and health regulations, and coordinate with the Executive Chef and Sous Chef to deliver smooth service.

Qualifikationen

• Previous experience: minimum three years in a commercial kitchen environment, preferably 5 star luxury environment.
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
• Has the ability to work autonomously.
• Has the ability and willingness to undertake further development.
• Appreciates and maintains an effective outlet for stress.
• An understanding of luxury guest expectations.

Aufgaben

• Manage day-to-day operations of an area in the kitchen (banquet, pastry, cold food & a la carte).
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Kenntnisse

Grooming & presentation

Leadership & mentoring

Autonomy

Stress management

Guest service understanding

Luxury hospitality awareness

Jobbeschreibung

TPC HOTEL PTE. LTD. in Singapore is seeking a Kitchen Supervisor to oversee daily operations across banquet, pastry, cold foods and à la carte.

You will allocate tasks to ambassadors and ensure adherence to standard recipes, presentation and taste. Maintain high standards of cleanliness, comply with HACCP, FIFO, and health regulations, and coordinate with the Executive Chef and Sous Chef to deliver smooth service.