Outlet: 21 on Rajah, Halal Mediterrean Asian Cuisine
JOB PURPOSE:
1. To develop and maintain the highest standard of food quality with creativity and consistency.
2. To build and maintain a strong and efficient team.
3. To control wastage and ensure efficiency in the kitchens.
To work all meal periods.
PRINCIPLE ACCOUNTABILITIES:
1. To coordinate menus planned, organise food presentation and trail feeding by following standard receipt cards.
2. To discuss with the Executive Chef / Chef De Cuisine on suitable and new products which may interest our customers.
3. To work closely with the Executive Chef and Chef De Cuisine in determining the quality and quantity of food materials to be purchased and prepared to reduce wastage and spoilage.
4. To keep records of all special promotions and activities, recipes, and take photographs.
5. To supervise decorations and food displays, liaising with the Executive Chef, the Chef De Cuisine and the Stewarding Department.
6. To conduct spot checks before service hours and thereafter in regular intervals in all the food producing outlets and buffets. The Sous Chef is responsible for the quality of all food inspection for taste, temperature, visual appeal, and portion uniformity.
7. To attend daily morning briefing with the Executive Chef.
8. To conduct daily briefings with kitchen staff in the outlets concerned.
9. To plan and schedule staff roster.
10. To evaluate the performance of the kitchen staff and make recommendations for promotions or other actions
11. To report all compliments or constructive comments, solve any problems directly, efficiently and effectively to the best of his judgement.
12. To work closely with the Chef De Cuisine and the Stewarding and Hygiene Manager in the maintenance of kitchen areas meticulously insisting on the cleanliness.
13. To ensure the maintenance or all equipment, making every attempt to prevent damages or losses of the Hotel’s property by instructing the staff on correct equipment usage. To issue the maintenance order to the Engineering Department immediately.
14. Perform supervisory or executive functions such as assisting in work related to the strategies / policies of the department.
ABILITIES / KEY COMPETENCIES / SKILLS:
· Have at least 5 years of Culinary experience in which a minimum of 2 year at a Sous Chef level managing high turnover restaurants in a 4/5 star hotel or high volume independent restaurants
· Proficient in Local/South-East Asian Cuisine and/or Mediterranean Cuisine.
· Ability to lead and direct the kitchen and stewarding teams to achieve results
· Must possess Food Hygiene certification
Sound knowledge of Back of House operations complying to Health and Hygiene regulations
