Sous Chef

HALO CONCEPTS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A hospitality service provider in Singapore is seeking an experienced individual to connect with the Corporate Executive Chef and ensure standards across outlets. Responsibilities include conducting training, ensuring efficient operations, and monitoring staff schedules. The ideal candidate has at least 8 years in Food & Beverage service and a dynamic personality. This position is crucial for maintaining high operational standards.

Qualifications

• Minimum 8-year experience in Food & Beverage service.
• Oral and written English skills required.
• Pleasant with a dynamic personality.

Responsibilities

• Be a direct link between the Corporate Executive Chef and the various outlets.
• Ensure all standards and policies are communicated and executed.
• Conduct training on a monthly basis.
• Monitor staff schedules and conduct staff appraisals.

Skills

Communication

Leadership

Budget management

Training

Education

Diploma qualification

Tools

Microsoft Office

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.