Reports to the Chef de Cuisine / Sous Chef on a daily basis for communication of concerns and opportunities
Assists in managing the activities of assigned outlet kitchen
Assists in maintaining food quality and presentation
Assists with maintaining kitchen labor and related costs controls
Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required
Maintains proper product and work flow
Maintains a complete SOP Manual for Outlet Kitchen Operations
Follows up on quality control with the most economical usage of products
Monitors that Job Descriptions of kitchen staff are performed as stated
Observes movement of menu items, anticipates and recommends changes to meet rising Member's expectations
Follows through on proper maintenance and sanitation of kitchen equipment and facilities
Follow through on implementing progressive staff training and development programs
Suggests and assists with menu and recipe upgrading, development, costing and implementation
Ensures effective lines of communication are in place at all levels
Provides budget recommendations and adheres to objectives set and established by the management
Attends briefings as and when required, conducts daily line up's and ensures appropriate information is channeled to subordinates in an effective manner
Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands
Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas
Performs all duties delegated to Management Staff and conducts himself in a "Role Model" manner, so as to encourage all employees to likewise
Provides and conducts training for junior staff on Basics & food handling techniques
Adheres to deadlines and objectives for the yearly business plan
Ensure daily HACCP system in place
Able to take over the operation when Sous chef not on duty
Able to handle purchasing and pre order market list
Requirements :
Certificate from a recognized culinary institution
Minimum of 6 years with progressive positions from Chef de Partie in varying cuisine's (with emphasis on American Style) in comparable operations
Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine
Knowledge of religious dietary requirements
Able to communicate in English
Knowledge in Production flow and equipment usage
Basic computer skills
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Junior Sous Chef • Singapore
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