Sous Chef - All Day Dining

Andaz Singapore; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

Andaz Singapore is seeking a proactive chef to support the kitchen operations and help drive outstanding F&B experiences. You will assist the Chef de Cuisine in planning, directing, and controlling daily kitchen activities to meet Hyatt's quality standards.

The role requires strong leadership, the ability to inspire a diverse team, and resilience under pressure to maintain top-tier guest satisfaction.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Junior Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands preferred.
• Knowledge of kitchen hygiene and safety standards.
• Basic computer skills and recipe maintenance system preferred.
• Able to lead and inspire a diverse team.
• Can-do attitude and ability to work under pressure.

Responsibilities

• Assist with the efficient running of the kitchen.
• Contribute to the overall success of the outlet.
• Assist the Chef de Cuisine in managing kitchen operations and administration.

Skills

Leadership

Team motivation

Work under pressure

Mentoring

Education

Kitchen production/management qualification

Tools

MS Office

Recipe Maintenance System

Job description

You have the passion for providing bold and memorable culinary experiences to guests through your F&B offerings that reflects the hotel focus on quality and creativity. You are service-oriented and always strive to delight your guests? taste buds. You are hardworking and can apply your creativity into your F&B offerings. You are also a good leader who is able to motivate your team to deliver the highest standards consistently.

You will be responsible to assist with the efficient running of the kitchen, contributing to the overall success of the outlet, in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. This role is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Your Profile

• Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Demonstrated skills in leading a diverse team with varying degrees of experience and talents. Able to teach and inspire team members to be their best every day.
• Possesses an absolute "can-do" attitude especially when facing challenges.
• Able to work well under pressure.