Junior Sous Chef BBQ yi by Jereme Leung

The Junior Sous Chef is responsible for the supervision of the overall kitchens operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include but not limited to quality training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations works with yield testing product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotels specifications.
• Constantly assesses freshness presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning serving requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness hygiene and sanitation in kitchens. This includes working areas including but not restricted to; refrigerators freezers ceiling walls floors shelving working tables and working utensils such as carving boards slicer mixers blenders cutters woks pots pans etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly OntheJob Training hours to Chefs Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety emergency procedures and hygiene.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion Trust Sustainable Performance Spirit of Conquest Innovation and Respect when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Planet 21 initiatives (Accors Corporate Social Responsibility program).

Qualifications :

Candidate Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinaryrelated field.
• Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Prior work experience in Singapore or South East Asia preferred.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Selfmotivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required collaborative enabling and entrepreneurial.
• Demonstrates sophistication humbleness personality charisma confidence professional etiquette and competencies.

Remote Work :

No

Employment Type :

Fulltime