Sous Chef (Conrad Singapore Orchard)

Sous Chef (Conrad Singapore Orchard)

The Sous Chef is responsible for planning and managing day-to-day culinary operations while upholding the high standards set by the hotel.

What will I be doing?

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Work together with the Senior Sous Chef and/or Executive Sous Chef in preparing marketing plans throughout the year.
• Verify all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with restaurant manager, stewarding, and engineering in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Assume full responsibility in the absence of the Senior Sous Chef and/or Executive Sous Chef.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support other kitchen departments when required.

Product

• Able to assist and prepare Tea Lounge, In Room Dining, Basilico, Manhattan and Western Banquet menu items.
• Expedite orders on the line, by getting involved, coordinating, checking and managing the line.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel’s standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders are made and followed up accordingly.

Profit

• Control labor and food costs.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
• Inform and keep the Senior Sous Chef and/or Executive Sous Chef up-to-date on problems and irregularities and recommend courses of action.
• Monitor and control the labor to maximize productivity while adhering to labor standards.
• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
• Assist in the development of a safe and clean working environment.

What are we looking for?

• Reading, writing and oral proficiency in the English language.
• 8 to 10 years experience in cooking and supervision.
• Must have full knowledge of sanitation requirements in handling food; very good knowledge of food safety, hygiene and sanitation best practices.
• Culinary school diploma or minimum high school graduate.
• Strong leadership, training, motivation and communication skills.
• Good knowledge of food cost practice, recipe calculation and butcher test.
• Creative, innovative and good in cooking and presentation of food for a la carte, buffet and receptions.