Junior Sous Chef (Western Banquet Kitchen) InterContinental Singapore

Singapore - Singapore

Monthly Salary: Not Disclosed

Posted on: 8 hours ago

Vacancies: 1 Vacancy

Job Summary

Description

YOUR DAY-TO-DAY

- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Monitor analyze and control all labour and food costs; participate in the development of the kitchens business strategies to ensure budget are met or exceeded with CDC
- Take responsibility for the receiving and safe storage of food ingredients checking stock are correct and of good quality and resolve any discrepancies
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- - Lead a team of 6 members and plan appropriate manning level ensuring effective utilization of manpower and labour cost
- - Actively share with the banquet chef the conduct and work performances of junior colleagues; ideas and opinions
- - Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
- - Ensure all existing new colleagues/ trainees are properly trained provide guidance and support when needed
- - Liaise daily with outlet chefs to keep effective communications regarding guests feedback
- - Able to provide professional friendly and proactive guest service while supporting fellow colleagues

What we need from you

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 5 years related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen. With knowledge onwesternfood in international hotels in high volume kitchen
Oral and written fluency in English
Aid in menu planning and costing organising special events develop new dishes with comprehensive product and equipment knowledge
Commitment to work rotating shifts weekends and public holidays
Valid Food Hygiene/ Food Handler certificate as required by local government
Outgoing and people oriented
Motivator and confident in problem handling
Great communication skills ability to interact with guests employees and third parties that reflect highly on the hotel the brand and the company
Look smart wear your uniform with pride

Required Experience:

Junior IC

DescriptionYOUR DAY-TO-DAYAdministers and adhere HACCP policies and procedures within the hotelSupervises and maintain cleanliness and hygiene of your kitchen and all work stationsEnsure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel rec...

Description

YOUR DAY-TO-DAY

- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Monitor analyze and control all labour and food costs; participate in the development of the kitchens business strategies to ensure budget are met or exceeded with CDC
- Take responsibility for the receiving and safe storage of food ingredients checking stock are correct and of good quality and resolve any discrepancies
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- - Lead a team of 6 members and plan appropriate manning level ensuring effective utilization of manpower and labour cost
- - Actively share with the banquet chef the conduct and work performances of junior colleagues; ideas and opinions
- - Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
- - Ensure all existing new colleagues/ trainees are properly trained provide guidance and support when needed
- - Liaise daily with outlet chefs to keep effective communications regarding guests feedback
- - Able to provide professional friendly and proactive guest service while supporting fellow colleagues

What we need from you

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 5 years related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen. With knowledge onwesternfood in international hotels in high volume kitchen
Oral and written fluency in English
Aid in menu planning and costing organising special events develop new dishes with comprehensive product and equipment knowledge
Commitment to work rotating shifts weekends and public holidays
Valid Food Hygiene/ Food Handler certificate as required by local government
Outgoing and people oriented
Motivator and confident in problem handling
Great communication skills ability to interact with guests employees and third parties that reflect highly on the hotel the brand and the company
Look smart wear your uniform with pride

Required Experience:

Junior IC