Sous Chef

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

. Responsible for the overall daily food production and back of the house operations.

. Maintain and enhance manpower management by daily effective communication.

. Ensure that quality and wholesome food is served in the facility.

. Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

. Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

. Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

. Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

. Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

. Submit weekly and monthly financial/administration reports to the Unit Manager.

. Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

. Attend weekly service meetings to improve and enhance service level.

. Evaluate and administer manpower plans, employee training & development.

. Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

. Maintain and improve hygiene and safety standards of both front of house and back of house operations.

. Keeping Food Sampling and Daily Cooking Core temperature recordings.

. Ensure recording temperature for all refrigerators.

. Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

. Minimum 8-10 years experience in similar capacity with or without qualification.

. Communication Skills (verbal and written) - ability to convey meaning and obtain understanding.

. Organizational Skills - ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

. People Skills - ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

. Conceptual Skills - ability to see entire program objective ensuring that individual programs work within the framework of the company's objectives.

. Customer Relations - ability to relate to customers with an attitude of friendliness while conveying confidence in the company's professionalism.

. Team player.

. Maintaining culinary standard up to company's requirements.