Position Detail

Sous Chef (Local Cuisine / Western Cuisine)
Advertised on : 26 May 2019 | Closing Date :31 Aug 2019

Job Responsibilities 

  • Responsible for the efficient operation of the kitchen
  • Ensure the quality , freshness and the hygiene aspects for all food preparations as well as the presentation of the dishes served.
  • Keep abreast on new ingredients/products that may improve the quality of food as well as cost savings.
  • Discuss and recommend menu price adjustments.
  • Work with Executive Chef in determining quality and quantity purchase of food materials/ ingredients.
  • Work together with other kitchen to ensure that food served in functions as well as during buffet service are timely and are replenished regularly.
  • Ensure the quality of all food items and check regularly the taste, temperature and visual appeal. Ensure that all dishes prepared are uniform and that established portion sizes are adhered to.
  • Determine on the basis of expected volume of business, quantity of food to be prepared being careful to hold over or under-production to a minimum.

Job Requirements

  • Minimum 2 years in the same position in 5 star hotel preferably into a main dining outlet
  • Ability to manage large group of people from both western and Asian cuisine
  • Knowledge of both local and western cuisine
Job Specialization : Culinary/Kitchen
Type of Employment : Full Time
Minimum Experience : 2 Years
Work Location : Singapore