Sous Chef

WYNDHAM SINGAPORE HOTEL; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A well-known hotel in Singapore is seeking a culinary professional to support kitchen operations, manage purchase requests, and train junior staff. You will ensure high standards of food quality and adhere to hygiene policies. The ideal candidate will have a culinary certificate and at least 3 years of experience in a hotel kitchen. Shift work including weekends is required.

Qualifications

• Minimum of 3 years experience in a hotel kitchen environment.
• Relevant experience in food costing.
• Ability to work shift work, weekends, and public holidays.

Responsibilities

• Support chef and ensure efficient kitchen operations.
• Assist in managing purchase requests and recipe costing.
• Adhere to food hygiene policies and maintain cleanliness.
• Train junior staff to deliver consistent food products.
• Provide training to junior staff for consistent food products.

Skills

Food presentation

Culinary training

Time management

Customer relations

Education

Certificate in Culinary

Job description

Job Description

Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen

Assist in manage and handle all purchase requests, market list order and recipe costing

Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

Adhere to all standards of food presentation, production, and portioning controls.

Complies and ensures food hygiene policies are strictly adhered

Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements

Certificate in Culinary

3 years of experience in a hotel

Relevant experience and knowledge in food cost

Able to work shift work and/or weekends and public holidays