Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road.
They are looking to hire a Sous Chef for their Signature Italian Restaurant.
Responsibilities:
- Supervise and coordinate the daily operations of the kitchen to ensure efficient, economical, and hygienic food preparation as per standard recipes and procedures.
- Lead and assist in planning, preparing, and implementing high-quality food and beverage products and presentations in all areas, including restaurants and banquets.
- Oversee and manage the Chef de Partie and kitchen team to maintain consistent food quality, proper portion control, and adherence to established plating and presentation standards.
- Maintain cleanliness, hygiene, and safety standards in accordance with established protocols, including HACCP guidelines.
- Monitor food preparation and cooking processes to ensure compliance with food safety standards and optimal utilization of ingredients.
- Participate in menu creation, costing, and seasonal updates in collaboration with the Executive Chef.
- Train, mentor, and develop team members, ensuring they have the skills and knowledge required to perform their roles effectively.
- Collaborate with the Stewarding department to ensure high levels of cleanliness and minimal loss or breakage of kitchen equipment and tools.
- Coordinate with other departments to support off-site events and ensure seamless food operations for special occasions.
- Oversee inventory management, including stock control, receiving, and storage of food supplies to maintain adequate par levels.
- Prepare and monitor food orders, ensuring proper planning and readiness for service based on the hotel’s occupancy, events, and forecasts.
- Respond effectively and professionally to guest requests and feedback, maintaining a high standard of service and satisfaction.
- Adapt to changes and continuously seek opportunities for improvement in kitchen operations.
- Uphold a professional and positive attitude towards team members, supervisors, and guests at all times.
- Enforce adherence to hotel policies and procedures by all team members to maintain smooth operations.
- Support the Executive Chef in maintaining overall operational efficiency and achieving departmental goals.
- Carry out any other reasonable duties as assigned by management.
Requirements:
- Graduate of a culinary school or equivalent qualification in Culinary Arts.
- At least 5 years of working experience in a 5-star hotel or fine-dining restaurant, with a minimum of 2 years in a supervisory or Sous Chef role.
- Possess a valid Food Hygiene certificate.
- Expertise in a variety of food preparation techniques, including seafood and meat processing, as well as steaming, baking, grilling, and braising.
- Knowledgeable about food handling, storage, and receiving standards, particularly for large-scale kitchen operations.
- Strong leadership, organizational, and training skills, with the ability to inspire and motivate a team.
- Able to work under pressure, prioritize tasks effectively, and solve problems in a calm and efficient manner.
- Familiarity with HACCP principles and adherence to food safety and hygiene standards.
- Experience in menu development, food costing, and inventory management.
- Ability to work collaboratively in a fast-paced, moist, hot, and sometimes loud environment.
- Strong communication skills in verbal and written English; additional languages are a plus.
- Previous experience in an international hotel chain is highly preferred.
