Sous Chef - Main Kitchen (Conrad Singapore Orchard)
Salary undisclosed
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- Supervise all employees during set-up, service and breakdown for each meal period.
- Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
- Work together with the Senior Sous chef and/or Executive Sous Chef in preparing marketing plan throughout the year.
- Verify all scheduled staff is present and signed-in.
- Ensure training is occurring on an ongoing basis with all employees.
- Maintain discipline and motivation for employees.
- Ensure proper training is given to all line cooks.
- Actively work with restaurant manager, stewarding, and engineering in having a smooth operation.
- Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
- Assume full responsibility in the absence of the Senior Sous chef and/or Executive Sous Chef.
- Participate in the scheduling and performance evaluation of kitchen employees.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects assigned by hotel management and staff.
- Support other kitchen department when required.
- Able to assist and prepare Tea Lounge, In Room Dining, Basilico, Manhattan and Western Banquet menu items.
- Expedite orders on the line, by getting involved, coordinating, checking and managing the line,
- Control all food preparation/storage.
- Ensure the service and food prepared are up to Hotel’s standard.
- Requisite all food items needed daily from the food storeroom in concert with all cooks.
- Verify the taste and presentation of food produced prior to meal periods.
- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
- Inspect and supervise the sanitation and maintenance of equipment.
- Ensure that proper work orders is made and follow up accordingly.
- Control labor and food costs.
- Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
- Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
- Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
- Inform and keep the Senior Sous chef and/or Executive Sous Chef up-to-date on problems and irregularities and recommends courses of action.
- Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
- Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
- Assist in the development of a safe and clean working environment.
- Reading, writing and oral proficiency in the English language.
- 8 to 10 years experience in cooking and supervision.
- Must have full knowledge of sanitation requirements (MOE) in handling food; Very good knowledge of food safety, hygiene and sanitation best practices
- Culinary school diploma or minimum High school graduate.
- Strong leadership, training, motivation and communication skills.
- Good knowledge of food cost practice, recipe calculation and butcher test.
- Creative, innovative and good in cooking and presentation of food for a la carte, buffet and receptions