Sous Chef (Signature Restaurant)
kempinski
Sous Chef (Signature Restaurant)
DescriptionReporting to the Chef de Cuisine, the Sous Chef will assists in overseeing kitchen operations including menu planning, recipe development and costing. The incumbent will assist to lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and may interact with guests and customers in order to create memorable dining experiences.
Overall Objectives\nDirect food preparation in collaboration with the Chef de Cuisine.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nAssist with organizing special events and special food promotions.\nAssist with menu planning, inventory, ordering and management of supplies.\nEnsure that food is top quality and that kitchen is in good condition.\nOversee and supervise kitchen staff including scheduling and training.\nOffer suggestions and creative ideas that can improve the kitchen’s performance.\nMonitor and maintain kitchen equipment.\nMaintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards\nAttend all briefings and participate in training.\nFollow food and beverage safety and hygiene policies and procedures.\nOther ad-hoc duties as assigned\n
Requirements\nPositive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nPossesses minimum 3 years experience in a similar role \nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nFamiliar with HACCP requirements\nKnowledge of Health and Safety rules and procedures\n
Department: Food & Beverage
Employment Type: Permanent - Full Time
Location: Singapore - Singapore
DescriptionReporting to the Chef de Cuisine, the Sous Chef will assists in overseeing kitchen operations including menu planning, recipe development and costing. The incumbent will assist to lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and may interact with guests and customers in order to create memorable dining experiences.
Overall Objectives\nDirect food preparation in collaboration with the Chef de Cuisine.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nAssist with organizing special events and special food promotions.\nAssist with menu planning, inventory, ordering and management of supplies.\nEnsure that food is top quality and that kitchen is in good condition.\nOversee and supervise kitchen staff including scheduling and training.\nOffer suggestions and creative ideas that can improve the kitchen’s performance.\nMonitor and maintain kitchen equipment.\nMaintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards\nAttend all briefings and participate in training.\nFollow food and beverage safety and hygiene policies and procedures.\nOther ad-hoc duties as assigned\n
Requirements\nPositive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nPossesses minimum 3 years experience in a similar role \nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nFamiliar with HACCP requirements\nKnowledge of Health and Safety rules and procedures\n
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