Sous Chef (Raffles Medical)

Job Responsibility

Support Head Chef in the daily operation of the kitchen.

1. Conduct kitchen walkabout, toolbox and hygiene inspection to maintain highest standard of kitchen operation.
   
2. Plan menu and production (including managing purchasing functions) and ensure compliance to weekly menu plan submitted to Client.
   
3. Ensure high standard of professionalism and image in the day-to-day operation of kitchen.
   
4. Oversee and provide hands-on kitchen management in all aspects of food production operations including hygiene and workplace safety.
   
5. Recruit, train, supervise and discipline employees and recommend the hiring / firing to Head Chef.
   
6. Conduct employees’ orientation, training on kitchen standards and processes.
   
7. Conduct daily checks on taste, presentation and personal hygiene to ensure compliance to high standards expected at all times.
   
8. Execute all on-site catering activities including but not limited VIP events, executive dine-in, luncheon etc..
   
9. Standardize kitchen operations, methods, system, procedures and reinforce consistency in conduct and discipline.
   
10. Motivate and enhance staff morale by providing leadership and guidance to the team under his/her charge.
    
11. Practice high standard of integrity. Continually monitor suppliers’ performance to ensure best value in relation to quality.
    
12. Monitor all Food Hygiene and Safety practices and ensure compliance to ENV regulations governing cleanliness and hygiene.
    
13. Maintain equipment, uniforms and stores to comply with ISS standards and government legislation.
    
14. Coordinate and execute all special menus and festive sales as and when required.
    
15. Take all the necessary actions and precautions to ensure there are no employment of illegal foreign workers on site at all times.
    
16. Meet budgetary food cost targets as established by Company.
    
17. Establish an effective system of food cost control in relation to purchasing (CCIMS), receiving, storage, production and food service.
    
18. Undertake any duties and projects as instructed by the Head Chef.