Senior Sous Chef -Mediterranean Cuisine

THE FULLERTON BAY HOTEL; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

The Fullerton Bay Hotel in Singapore is seeking an experienced kitchen leader to foster motivation, plan with the Chef De Cuisine, and implement menus and promotions in line with annual marketing plans.

You will monitor food costs, energy use and kitchen supplies, ensure compliance with licensing, health and safety regulations, conduct daily inspections, reinforce discipline, and collaborate with other departments to maintain smooth operations and high guest satisfaction.

Qualifications

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

Responsibilities

• Foster positive thinking and motivation within all Food and Beverage kitchens.
• Plan activities, promotions, and menu implementations with the Chef De Cuisine.
• Ensure action points from briefings are followed by the individuals concerned.
• Maintain positive relations with other departments to foster cooperation.
• Comply with licensing regulations, health regulations and fire & safety regulations.
• Ensure disciplinary and grievance procedures are properly adhered to.
• Be aware of customers' expectations and changing needs.
• Be responsible for and accountable for the overall food cost and kitchen supplies, energy costs and utensils.
• Find ways to improve efficiency of operations for our clients.
• Assist the Chef De Cuisine in improving food cost through strategic purchasing without compromising quality.
• Reduce energy consumption through awareness campaigns within all kitchens.
• Conduct daily inspections of kitchens; check food mise en place.

Skills

Kitchen leadership

Cost management

Team supervision

Education

GCE O level or equivalent

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 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 Western/Mediterranean cuisine restaurant would be added advantage