Sous Chef

To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard

To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications

To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification.  To give special attention to all imported products/seasonal products

To conduct / participate weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met

To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times

To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.

To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting

To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines

To consistently monitor through daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times

To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity

To ensure that no unauthorized personal enters the kitchen at anytime and that those who enter follow the guideline set forth by the occupational health department

To ensure that all equipment is stored in it’s designated place and is done in the most

hygienic manner

To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible

To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner

To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business

To ensure smooth and effective communication among the kitchens and with other departments

To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications

To constantly be alert on freshness, presentations and temperature of food served

To supervise food tasting sessions

To check on set-up prior to operations

To update menu recipe costing and menu planning for promotions

To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level

To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)

To take pride in personal appearance for personal hygiene and uniform

Committed

Excellent in leadership and supervisory skills with a “hands-on” approach

Positive attitude

High energy level

Oral and written fluency in English

People/customer oriented

Motivator/ self-starter

Team builder/player

Displays initiative & creativity

Completed an internationally recognized apprenticeship, culinary school or certified training program

Additional improvement programs in Food & Beverage an advantage

Minimum 5 - 7 years’ experience in the culinary field depending on position 3 – 5 years’ experience in a Luxury Hotel preferred

Willing to work long hours

Flexible and adaptable to different working locations

Computer and Finance knowledge