Sous Chef - Asian

TPC HOTEL PTE. LTD.; Singapore; On-site; SGD 60,000 - 96,000; Full time

Job summary

TPC Hotel Pte. Ltd. in Singapore seeks an experienced kitchen supervisor to manage a designated area (banquet, pastry, cold, or à la carte). You will lead ambassadors, ensure quality and presentation, and uphold strict food safety standards while coordinating with the Executive Chef.

The role requires a minimum of three years in a luxury kitchen, strong grooming, and the ability to work autonomously under pressure. Training and development are emphasized in this environment.

Qualifications

• Minimum three years in a commercial kitchen; five-star luxury environment preferred.
• Immaculate grooming and strong interpersonal skills with ability to lead ambassadors.
• Ability to work autonomously and pursue further development.
• Capable of handling stress and meeting luxury guest expectations.

Responsibilities

• Manage day-to-day operations of a kitchen area (banquet, pastry, cold food, or à la carte).
• Distribute work evenly to ambassadors and supervise mise en place.
• Uphold quality, taste, and presentation per standard recipes.
• Maintain cleanliness, sanitation, and HACCP compliance; supervise hygiene officer.
• Coordinate with Executive/Sous Chef and liaise across production and service areas.
• Train ambassadors, provide feedback, and organize regular meetings.
• Ensure FIFO, proper labeling, storage, and inventory control.
• Respond to emergencies and comply with health, safety, and licensing regulations.

Skills

Leadership

Food Safety

HACCP

Communication

Autonomy

Mentoring

Job description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.