We are looking for Sous Chef incharge of Cold Production & Butchery.
The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
- Assist the Executive Chef in compiling the annual marketing plans and budgets
- Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards
- Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
- Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
- Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
- Ensure that positive working relations with non-Food and Beverage departments are fostered
- Be constantly aware of customers’ expectations and ever changing needs.
- Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
- Complete team members’ appraisals in a timely manner
- Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
- Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
- Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
- Assist in the preparation and control of daily and weekly market lists
- Constantly strive to improve kitchen operating procedures
- Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
- Be fully responsible for the labour budget of the kitchen department
- Prepare weekly work schedule for his team members
- Propose and initiate when approved, new services and products for our guests
- Create and develop new dishes and recipes by keeping up with the latest market trends
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- To perform any other duties that may be assigned by the Management
