Junior Sous Chef - Western Banquet Kitchen

About the role

The Western Banquet Kitchen at a Luxury Collection hotel in Singapore is looking for a Junior Sous Chef. The role supports the Banquet Chef in managing daily production, preparation, presentation and stock ordering for the banquet operation, buffet restaurant and club, and involves monitoring and delegating tasks to junior colleagues while controlling labour and food costs.

Key responsibilities

• Administer and follow HACCP policies and procedures within the hotel.
• Supervise and maintain cleanliness and hygiene of the kitchen and all workstations.
• Ensure consistent preparation of food for A La Carte, buffet and festive menus according to hotel recipes and standards.
• Monitor, analyse and control labour and food costs, and help develop kitchen business strategies so budgets are met or exceeded.
• Receive and safely store food ingredients, check stock is correct and of good quality, and resolve discrepancies.
• Educate and train junior colleagues to hotel brand standards and lead a team of 6, planning manning levels and labour cost.
• Share the conduct and performance of junior colleagues with the banquet chef, and communicate daily with outlet chefs about guest feedback.
• Create a supportive environment aligned with company culture, and provide guidance and support to new colleagues and trainees.

Required profile

• Diploma or vocational certificate in culinary skills or a related field.
• Minimum 5 years' related experience as a chef, including at least 2 years in a supervisory capacity in full-service restaurants or local or international hotels in high-volume kitchens.