Banquet Sous Chef (Western Banquets) - The St. Regis Singapore

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading
the banquet food preparation staff and managing all food related catering
functions. Accountable for coordinating menus, purchasing, scheduling, food
preparation and plating for catering events. The individual is responsible
for delivering a consistent, high quality product with an appetizing
presentation. Works to continually improve guest and employee satisfaction while
maintaining the operating budget. Must ensure sanitation and food standards
are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma
or GED; 4 years experience in the culinary, food and beverage, or related
professional area.

OR

• 2-year degree from an accredited
university in Culinary Arts, Hotel and Restaurant Management, or related major;
2 years experience in the culinary, food and beverage, or related professional
area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Assists in determining how food should be presented and creates decorative
food displays.

• Attends daily Banquet Event meetings to review culinary
requirements.

• Checks the quality of raw and cooked food products
to ensure that standards are met.

• Develops, designs, or creates new
applications, ideas, relationships, systems, or products, including artistic
contributions.

• Ensures compliance with all Food & Beverage
policies, standards and procedures.

• Estimates daily Banquet Event Order
production needs.

• Follows proper handling and right temperature of all
food products.

• Maintains food preparation handling and correct storage
standards.

• Manages BEO process including menu development, pricing,
tracking and ordering.

• Manages food quantities and plating requirements
for all banquet functions.

• Plans food quantities and plating
requirements for all banquet functions.

• Prepares and cooks foods of all
types, either on a regular basis or for special guests or functions.

•
Recognizes superior quality products, presentations and flavor.

•
Supports procedures for food & beverage portion and waste controls.

Managing Culinary Teams

• Communicates
production needs to key personnel.

• Communicates regularly
with employees to ensure performance expectations are clear.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Ensures and maintains the productivity level of employees.

• Ensures
employees understand expectations and parameters.

• Ensures property
policies are administered fairly and consistently.

• Identifies
the developmental needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills.

• Identifies the educational
needs of others, develops formal educational or training programs or classes,
and teaching or instructing others.

• Leads shifts while personally
preparing food items and executing requests based on required
specifications.

• Serves as a role model to demonstrate appropriate
behaviors.

• Supervises and coordinates activities of cooks and workers
engaged in food preparation.

• Supervises and manages employees.

Manages all day-to-day operations. Understands employee positions well enough
to perform duties in employees' absence.

• Supervises banquet kitchen
shift operations.

• Utilizes an "open door" policy to identify
and address employee problems or concerns.

• Utilizes interpersonal
and communication skills to lead, influence, and encourage others; advocates
sound financial/business decision making; demonstrates honesty/integrity; leads
by example.

Maintaining Culinary
Goals

• Achieves and exceeds goals including performance goals,
budget goals, team goals, etc.

• Develops specific goals and plans
to prioritize, organize, and accomplish your work.

• Manages to achieve
or exceed budgeted goals.

Ensuring Exceptional Customer
Service

• Empowers employees to provide excellent customer
service.

• Improves service by communicating and assisting individuals
to understand guest needs, providing guidance, feedback, and individual coaching
when needed.

• Manages day-to-day operations, ensuring the quality,
standards and meeting the expectations of the customers on a daily basis.

• Provides services that are above and beyond for customer satisfaction
and retention.

• Responds effectively to guest problems
and complaints.

Managing and Conducting Human Resource
Activities

• Conducts training when appropriate.

•
Ensures employees are cross-trained to support successful daily operations.

• Ensures disciplinary procedures and documentation are completed according
to Standard and Local Operating Procedures (SOPs and LSOPs).

• Ensures
disciplinary procedures and documentation support the Peer Review Process.

• Participates in training staff on menu items including ingredients,
preparation methods and unique tastes.

• Reviews staffing levels
to ensure that guest service, operational needs and financial objectives
are met.

• Trains employees in safety procedures.

Additional Responsibilities

• Analyzes information
and evaluating results to choose the best solution and solve problems.

•
Attends and participates in all pertinent meetings.

• Provides
information to supervisors, co-workers, and subordinates by telephone,
in written form, e-mail, or in person.