智選假日飯店& 長住 Singapore Novena - Junior / Sous Chef

What’s the job?

The Junior / Sous Chef assist in the management of Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. 

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 

Your day-to-day

• Participate in the planning and costing of menus.
• Work with Outlet Chef/Head Chef in the preparation and management of the Department’s budget.
• Supervise and train kitchen colleagues.
• Work with Outlet Chef/Head Chef in planning manpower needs.
• Develop and write standard recipes.
• Develop new dishes and products.
• Ensure that outstanding culinary technical skills are maintained.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen.
• Clean the kitchen and equipment.
• Maintain personal hygiene.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.

What we need from you

• Minimum 3 years’ experience in a similar role or an equivalent combination of education and experience
• Obtained food service permit or valid health/food handler card as required by local government agency
• Demonstrate ability to interact with customers, colleagues and third parties that reflect highly on the hotel, the brand and the Company
• Possess problem solving and training skills