Executive Sous Chef

• Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing  
• Provide guideance to senior culinary team members inlcuding but not limited to line cooking food preparation and dish plating
• Improve waste reduction and manage budgetary concerns
• Supervises all food preparations and presentation to ensure quality and restaurant standards
• Accuracy in recipes cost control ordering and stock management
• Strict adherence to purchase procedures
• Leading by example on all hygiene requirements
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience
• Work closely with Director of Culinary Operations in promoting companys culture mission and philosophy
• Recruit induct and train a Culinary Team who are competent and confident to exceed guest expectations
• Maintain kitchen organization staff ability and training opportunities
• Support the Culinary and Stewarding team to be consistent in service use a collaborative enabling leadership style have regular team meetings
• Use the performance review process to identify and develop talent for growth management performance issues using a coaching styles
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strenghts and weakness and provide timely feedback to the individual
• Assist to set departments targets and goals and lead the Culinary team to achieve goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality  
• Work with engineering department to improve functional operation of kitchens  
• Identify experiment and implement new technology enhancements to improve work processes  
• Ensure cleanliness and appearance of all Kitchens and related areas
• Interface the needs/requirements of other departments with the Kitchen: Chefs Office Engineering F&B service Security Finance T&C Stewarding and Hygiene
• Provide a level of Safety & Security for all team member whilst working  
• Develop own knowledge and skills to grow as a business leader 

Qualifications :

• Relevant Culinary School or College Diploma preferred  
• Minimum 10 years relevant experience in the Management Culinary position preferably in similar operations style
• Basic Food Hygiene Certificate FSMS Lvl 3 SFA
• Strong computer knowledge Mircosoft Office Procurement & Requisition module
• Knowledge of NEA & MOH regulations in Singapore
• Knowledge of labor laws and visa requirement in Singapore
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to work independently and has good initiative under dynamic environment  
• Self-Motivated and Energetic
• Possess strong leadership qualities sound judgement and decision making and problem-solving skills with high intergrity 

Additional Information :

Job Highlights

• Birthday Leave
• Discounted Room Rates across ACCOR Properties
• Duty Meals

Remote Work :

No

Employment Type :

Full-time