Junior Sous Chef (Western Banquet)

Job description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

·  Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
·  Distribute work equally to ambassadors.
·  Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
·  Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
·  Fill store requisition & daily ordering for his/her area of the kitchen.
·  Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
·  Ensure proper product storage, food rotation, labeling & following FIFO system.
·  Able to handle mise en place & hand over shifts.
·  Respond properly in any hotel emergency or safety situation.
·  Perform other tasks or projects assigned by hotel management and ambassadors.
·  Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
·  Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.
·  Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
·  Disinfect and sanitize cutting boards and worktables constantly during the shift.
·  Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
·  Report and handle any accident immediately, no matter how minor.
·  Respond properly in any hotel emergency or safety situation.
·  Provide a courteous and professional service at all times.
·  Organise each food service so that it runs efficiently and productively.
·  Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
·  Coordinate food production and kitchen team to meet food preparation and service requirements.
·  Ensure all food produced is in line with kitchen recipes and standards.
·  Check all food is stored and handled as per current food health and hygiene regulations.
·  Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
·  Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.
·  Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.
·  Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
·  Do not divulge any Hotel or guest information either during or after employment with the company.
·  To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
·  To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
·  To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
·  To attend training sessions and meeting as and when required.
·  To conduct and/or contribute to regular Hotel and Department Meetings.
·  To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
·  Any other reasonable request as required by Hotel Management.

Qualifications

·  Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
·  Has the ability to work autonomously.
·  Has the ability and willingness to undertake further development.
·  Appreciates and maintains an effective outlet for stress.
·  An understanding of luxury guest expectations.