Sous Chef

Wilmar International Limited; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job description

Main Responsibilities:

• Assist the Head Chef in daily operations, kitchen rostering, ordering and planning.

• Maintain comprehensive knowledge of ingredients, equipment, suppliers, markets trends and make recommendations for appropriate adjustments to kitchen operations.

• Maintain a hygienic kitchen and uphold high standards of personal hygiene.

• Clean and maintain the kitchen and equipment.

• Work with the Superior and Director of People Services to ensure the productivity of departmental staff and assist in future staff planning.

• Assist in training kitchen staff and ensuring training programs are effectively designed to meet operational needs.

• Take responsible for the duty roster, staff leave and attendance record.

• Work with the superior in preparing and managing the department’s budget.

• Demonstrate awareness of OH&S policies and procedures, ensuring all tasks are conducted safely and within OH&S guidelines.

• Be aware of your duty of care and adhere to occupational health and safety legislation, policies and procedures.

• Be familiar with safety, first aid, fire and emergency procedures, and ensure equipment is operated safely and responsibly.

• Take immediate action to address hazardous situations and notify supervisors of potential dangers.

• Log security incidents and accidents according to established requirements.

• Coach, counsel and discipline staff who breach hotel policies and departmental procedures, providing constructive feedback to improve performance.

• Additional responsibilities and tasks may be assigned as needed to meet the needs of the business.