Sous Chef

HALO CONCEPTS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading food & beverage company in Singapore is seeking an experienced manager to link with various outlets and implement standards. Responsibilities include communication of standards, conducting training, managing budgets, and monitoring staff schedules. Ideal candidates will have a diploma and at least 8 years of experience in the food and beverage industry, along with excellent communication skills and a proactive attitude.

Qualifications

• Minimum Diploma qualification.
• Minimum 8-year experience in Food & Beverage service.
• Oral and written English required.
• Basic knowledge in Microsoft Office.
• Pleasant with a dynamic personality.
• Have an absolute 'can do' attitude.

Responsibilities

• Be a direct link between corporate chef and outlets.
• Ensure all standards and policies are communicated.
• Conduct training on a monthly basis.
• Monitor staff schedules and appraisals.

Skills

Food & Beverage service

Communication in English

Microsoft Office

Dynamic personality

Can do attitude

Education

Diploma qualification

Job description

Roles & Responsibilities

• Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.
• Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.
• Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.
• Conduct training on a monthly basis.
• Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine
• Be constantly involved in all phases of the daily operation at the outlets
• Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits
• Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans
• Guide and lead new employees through their career in the outlets
• Adheres to rules and regulations set by the Management
• Monitor staff schedules, transfers, overtime, annual and statutory holiday.
• Conduct staff appraisals.

Minimum Qualifications/Experience

1. Minimum Diploma qualification.
2. Minimum 8-year experience in Food & Beverage service.
3. Oral and written of English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.