Junior Sous Chef (Western Banquet Kitchen) - InterContinental Singapore
IHGYOUR 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