Junior Sous Chef - Banquet Kitchen (Conrad Singapore Orchard)
Salary undisclosed
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- Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
- Ensure the correct preparation and presentation of a consistent level for all food items prepared
- Establish and maintain appropriate food portions with respect to the hotels’ pricing policy.
- Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
- Supervise all methods of food preparation and cooking methods ,size portions ,garnishes and presentation of the food
- Trains, supervise, discipline and organize all kitchen personnel on a regular basis
- Complete and provide performance evaluations for all kitchen employees, making recommendations for salary increases and promotions as warranted.
- Hold regular meetings with kitchen staffs as well as attend and participate in all required meetings
- Maintain a good relationship with other employees, providing instructions and encouragement as needed.
- Assume responsibility of the sous chef in his/her absence.
- Ensure proper food product storage , food rotation , labelling & following FIFO system
- Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
- Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover
- Coordinate with higher level chefs in special events regarding food preparation and presentation, including additional costs and staffing requirements
- Ensure all sanitation standards as set forth by the hotel and the state are in compliance as well as cleanliness of all food preparation equipment. HACCP
- Monitor and review operating criteria and develop an awareness to the importance of food preparation and quality
- Respect and accommodate servers’ request regarding guest’s preference and requests.
- Prepare and post employee work schedules to reflect operating forecasts and to keep within budgets figures.
- Maintain a positive attitude towards changes and high level of professionalism.
- Report any accident immediately.
- Maintain a high morale and good working relationship with other employees
- Respond properly in any hotel emergency or safety situations
- Perform other tasks and projects as assigned by hotel management and staff.
- Follow up with engineering department for anything needed for proper functioning of daily operations
- Follow up with stewarding department on the control of daily cleaning of the kitchen
- Assist in all guest special request and dietary restrictions
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
- Excellent reading , writing and oral proficiency in the English language
- 6-8 years working experience in hotels or similar facilities
- Advanced courses or experiences in administration side of the kitchen
- High level of creativity , quality standards and able to withstand a stressful fast paced environment
- High level of food safety , hygiene and sanitation
- Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
- Multi skills: good knowledge of different cuisine, style and technique that able to relief other colleagues whenever help is needed.
- Strong leadership,training,communicator and organizational skills