Junior Sous / Sous Chef
Singapore Hotels - Restaurants
Job description
Key tasks
Key Responsibilities:
• Responsible for the daily smooth operations of the department and to take over in the absence of the Executive Chef;
• To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none;
• To manage and motivate the kitchen team to provide high quality service for the customer;
• To ensure that health and safety standards are complied with;
• To control the food cost and food quality in the kitchen.
Ibis and its people
Simplicity, Modernity, Well-being
Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills
Desired profile
Skills
Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English
Essential and optional requirements
Job Requirements:
• Candidate must possess at least A level or Culinary Skill Certificate/Diploma;
• Minimum 2 -3 years previous work-related skill (local cuisine), knowledge, or experience is needed;
• Know how to handle a wok and control the fire;
• Good knowledge of local ingredients;
• Able to work in 3 rotating shift (including midnight, weekends and public holidays).
Additional Information:
• Dress Code : Uniform provided
• Working Hours : Shift Work
Benefits and advantages in joining an AccorHotels brand:
Multi cultural work environment;
Dedicated training programs;
Attractive salary and benefits package;
A highly motivated team;
Firm commitment to the development of careers.
Interested candidates are invited to apply with your updated detailed resume, cover letter, last drawn and expected salary and date of your availability to
We thank all the applicants for your interest and regret to inform that only shortlisted candidates will be notified.