Junior Sous Chef (Western Banquet Kitchen) - InterContinental Singapore

YOUR DAY-TO-DAY

• • 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 

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field 
• Minimum 5 years’ related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen. With knowledge on western food in international hotels in high volume kitchen  
• Oral and written fluency in English 
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge 
• Commitment to work rotating shifts, weekends and public holidays 
• Valid Food Hygiene/ Food Handler certificate as required by local government  
• Outgoing and people oriented 
• Motivator and confident in problem handling 
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company 
• Look smart – wear your uniform with pride