Sous Chef (Able to handle large group, Town) (ID: 668075)

Responsibilities:

• Ensure that all food prepared in the kitchen meets certification standards.
• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.
• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.
• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations that cater to the diverse clientele.
• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.
• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.
• Work closely with catering teams to ensure that requirements are strictly adhered to during MICE events.
• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand food preparation standards and hygiene protocols.
• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.
• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.
• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.
• Monitor kitchen cleanliness, ensuring that it meets the highest sanitation standards and that all team members follow hygiene protocols.
• Conduct regular checks of equipment, inventory, and workspaces to maintain a safe and clean working environment.
• Assist in managing kitchen inventory, ensuring that all ingredients are stocked, fresh, and ready for use.
• Monitor food costs and assist in managing the kitchen budget to ensure cost-effectiveness without compromising on quality.
• Work closely with suppliers to source high-quality ingredients and manage relationships with vendors.

Requirements:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field.
• At least 4-6 years of experience as a chef, with experience in banquet and large-scale event catering preferred.
• Strong understanding of food preparation standards and certification requirements.
• Proven experience in leading a kitchen team and managing food production for large-scale events.
• Excellent cooking and food presentation skills, with attention to detail.
• Knowledge of food safety and hygiene regulations.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Team players who love working with others and are not afraid to take ownership of their actions.
• Proactive individuals who are eager to pitch in and support across various functions, demonstrating a willingness to collaborate and contribute.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOLKELLY Singapore PTE LTD)

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