Junior Sous Chef (Banquet) - voco Orchard Singapore

Your day to day

voco Orchard Singapore is seeking
a dynamic and passionate Junior Sous Chef to be part of our team.
The expectations for this incumbent will be to strive for high standards
and push expectations in terms of quality, cleanliness, cost effectiveness,
organization and efficiency.

• Review menus, analyzes recipes, assess
food quality and labor requirements.
• Exercise efficient Payroll Management
within your kitchen to maintain budgeted labor costs.
• Focus attention
on improving productivity levels and the need to prudently manage
utility/payroll costs within acceptable guidelines ensuring optimum
deployment.
• Promote teamwork and quality service through daily
communication and coordination with other departments. Key departmental contacts
include other kitchen outlets, food and beverage, maintenance, business
development & front office.
• Interact with outside contacts such
as guests – to ensure their total satisfaction, vendors – to order supplies/
equipment and ensure best prices and quality. To assist with the Health
Department and other regulatory agencies – regarding safety matters and kitchen
inspections.
• Serve fresh ingredients to the guests of the highest quality
of which reflect the style of the outlet concept.
• Monitor methods of food
preparation, sizes of portions and garnishing of foods to ensure food
is prepared in the described manner.
• Approve all food/ dishes leaving your
section or kitchen before served to guests
• Estimate food consumption
and purchases or requisitions of foodstuffs and kitchen supplies
accordingly.
• Devise specialty dishes and develops innovative menus.
•
Establish or enforce hygiene standards for the kitchen outlet.
• Develop
and assist with training activities focused on improving skills
and knowledge.
• Take an active involvement in the welfare, safety,
development and well-being of hosts providing advice, counseling and (positive)
constructive feedback.
• Assist with the development and maintenance
of policies & procedures, work processes and standards of performance within
the Department. Ensure quarterly reviews to accurately reflect any
changes.
• Ensure the cleanliness and tidy of the Kitchen department
and ensure all equipment is in good working order.
• Maintaining
the cleanliness, neat and being well-groom appearance at all times during
on duty
• 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.
• Perform other duties as assigned
including assisting staff with their job functions during peak
periods.
 

What we need from you
• Diploma
or Degree in Culinary Arts.
• At least 1 year experience in a similar
position, or an experienced Chef de Partie will also be considered.
•
Working experience in the hotel industry will be an added advantage.
•
Commitment to work rotating shifts, weekends and public holidays.
• Great
communication skills, ability to interact with guests, employees and third
parties that reflect highly on the hotel, the brand and the company.