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Open nowPosted 30 days ago

Junior Sous Chef (Western Banquet Kitchen) - Frasers House, a Luxury Collection Hotel, Singapore

MyCareersFuture94,028 open roles

Pay
SGD 3,200 – SGD 3,700 a month
Where
Central, Singapore
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Your applicationOpen nowJunior Sous Chef (Western Banquet Kitchen) - Frasers House, a Luxury Collection Hotel, SingaporeMyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 30 days ago

The posting

JOB SUMMARY

Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved

CANDIDATE PROFILE

Education and Experience

Diploma / Vocational certificate in Culinary Skills or related field Minimum 5 years’ related experience as a chef including in 2 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

  • Administers and adhere HACCP policies and procedures within the hotel
  • Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
  • Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
  • Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
  • Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
  • Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
  • Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
  • Actively share with the banquet chef, the conduct and work performances of junior colleagues; ideas and opinions
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
  • Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback
  • Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
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