As Sous Chef in Intercontinental
Hotel Robertson Quay’s culinary team, you will be the right hand to the Chef de
Cuisine, helping to lead the culinary team in delivering outstanding food
and service. This role combines hands-on cooking with leadership
responsibilities, ensuring smooth daily operations, consistency in food quality,
and adherence to hygiene and safety standards.
style="margin-left:0px;"> You will supervise and guide the kitchen brigade,
support menu planning and development, and step up to lead the team in
the absence of the Chef De Cuisine. With your passion for food, organizational
skills, and ability to inspire others, you will play a key role in upholding
Intercontinental Hotel Robertson Quay ’s reputation as one of Singapore’s most
vibrant Italian dining destinations.
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Your Day to Day
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People
style="margin-left:0px;">Lead and support daily kitchen operations and mise en
place, ensuring smooth workflow across all sections.
style="margin-left:0px;">Supervise and motivate the kitchen brigade, providing
guidance and feedback to maintain high performance and teamwork.
style="margin-left:0px;">Communicate effectively with the Chef De Cuisine
and Executive Chef, addressing challenges, guest feedback, and operational
updates. - Conduct and participate in daily
briefings, scheduled meetings, and training sessions.
style="margin-left:0px;">Mentor and develop junior chefs, supporting their
growth in technical skills, recipes, and hygiene standards.
style="margin-left:0px;">Foster strong collaboration between the kitchen
and front-of-house teams to deliver seamless service.
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Financial Returns
style="margin-left:0px;">Assist the Chef De Cuisine in managing food costs,
labour, and kitchen expenses to achieve departmental budget targets.
style="margin-left:0px;">Ensure portion controls are followed and waste
is minimised to maximise profitability.
style="margin-left:0px;">Oversee the efficient use and maintenance of equipment,
tools, and resources. - Support accurate
inventory management, including proper storage, rotation, and labelling
of ingredients. - Provide input into menu
planning and costings with a focus on seasonality, guest preferences,
and operational efficiency.
Guest
Experience
- Supervise
the preparation, cooking, and presentation of dishes to ensure consistency,
quality, and adherence to recipes. - Ensure
buffet and display set-ups are completed to brand standards and ready in advance
of service (Breakfast / Club Lunge) - Uphold
Publico Ristorante’s reputation by delivering authentic Italian flavours
with modern presentation. - Handle guest
interactions professionally when required, demonstrating courtesy
and hospitality. - Support the achievement
of high guest satisfaction scores through quality food and efficient service
delivery.
Responsible
Business
- Enforce compliance
with food safety, hygiene, Occupational Health & Safety, and brand standards
across all kitchen operations. - Maintain
a clean, safe, and organized working environment for the entire brigade.
- Ensure kitchen staff follow proper grooming
and uniform standards. - Take immediate action
to correct hazards and report safety risks promptly.
style="margin-left:0px;">Log and report any incidents or accidents in line
with hotel procedures. - Champion sustainability
by promoting waste reduction, responsible sourcing, and energy and water
conservation.
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Accountability
style="margin-left:0px;">The Sous Chef is accountable for supporting the Chef de
Cuisine in managing the overall performance and success of the kitchen.
This includes supervising daily operations, maintaining food quality
and consistency, and driving efficiency in line with budget targets. The role
is also responsible for mentoring and developing the kitchen team, ensuring
compliance with food safety and hygiene standards, and contributing to
the continued success by delivering exceptional culinary experiences.
