Sous Chef - Singapore - Pan Pacific Hotels Group

Pan Pacific Hotels Group
Pan Pacific Hotels Group
Verified Company
Singapore

3 weeks ago

Wei Jie

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Wei Jie

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Description

Singapore

PARKROYAL on Beach Road, Singapore

Culinary

Job Grade:

Full Time


As part of Pan Pacifc Hotels Group, PARKROYAL on Beach Road, a 346-room hotel, is perfectly located for business and leisure travellers in the city centre of downtown Singapore.

Relax and enjoy world-class restaurants, shopping and business convention facilities.

A stay at this wonderful Singapore hotel will always connect you to the best that Singapore has to offer and bring you unforgettable local experiences.


Our facilities include:

Ginger (all-day-dining), Si Chuan Dou Hua (fine dining chinese restaurant), Club 5 (Pub/Bar), Wellness Floor (pool, spa and gym) and world-class banquet facilities with the brand new The Ballrooms.

The Role


Position Summary
To assist the Executive Chef in ensuring the smooth and efficient operations of the Kitchen Department.

The Sous Chef reports to the Executive Chef.


Primary Responsibilities
a) To prepare the duty roster of junior staff

b) To supervise the work of the cooks and junior staff

c) To control the consistency of quality and quantity of foods served.

d) To prepare daily market list.

e) To control foods cost and reduce wastage

f) To recommend menu and price adjustments.

g) To ensure maintenance of all operating equipments in the kitchen.

h) To organize proper and systematic storage of food items in the kitchen.

i) To ensure that the cooks observe all safety and hygiene standards.

j) To ensure all junior staff are trained for the jobs.

k) To ensure good team work in the kitchen.

l) To perform other reasonable duties as assigned by the Executive Chef.

m) Updating of all temperature records and adhere to FSMS policies.

Talent Profile

  • 10 years of relevant experience with established hotels in similar capacity
  • Organizing and coordinating skills
  • Knowledge of supplies, equipment, and/or services ordering and inventory control
  • Ability to supervise and train employees, include organizing, prioritizing and scheduling work assignments
  • Ability to read, understands, follows and enforces safety procedures
  • Ability to plan a variety of menus
  • Ability to coordinate quality assurance programs in area of specialty
How to Apply

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