Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.
The Executive Sous Chef plays a key role to support the Executive Chef in the smooth coordination and operation of all kitchen sections, including menu planning, food cost management, food safety, hygiene and sanitation as well as training/coaching of Associates. He has to also work closely with Food & Beverage Service and Marketing Department to draw patronage to the Restaurants through food promotion.
Primary Responsibilities:
- Research and prepare, under the supervision of the Executive Chef any new menu offering for the Restaurant, Bar and Banquet operation.
- Check on all the aspects of kitchen operations, making sure that deadlines are met and all the mise-en-place are ready for all the different outlets, menus, banquet, special events and outside catering.
- Ensure quality of ingredients and end products meet the pre-set standards, portion size and presentation
- Organise and maintain strict control of his department and its processes in a way that minimises any over production.
- Provide inputs and assist with the preparation of budget and annual business plan
- Follow up with Stewarding and Housekeeping department to maintain optimum level of cleanliness and sanitation, including pest control.
- Follow up with Engineering department on preventive maintenance, repair and servicing of equipment to ensure functionality.
- Coach Associates to apply proper work practices and insist on excellent personal hygiene and cleanliness in order to achieve maximum performance in this area.
- Conduct on-the-job training as well as any specialised culinary skills training
