Executive Sous Chef (Banquet Kitchen)
- Singapore
- Permanent
- Full-time
- Work closely with the Executive Chef to execute the culinary vision of the establishment
- Ensure all meal period - Breakfast / Lunch / Dinner / concepts and menus with recipes costing and suggested selling price
- Ensure concept plans are been prepared for in advance and approved for coffee breaks / theme chefs' stations / set menus / social events / weddings
- Ensure proper communications with catering team meeting timelines and proper advance marketing material, wedding shows, up selling concept stations
- Ensure banquet menus are created yearly and customisation are followed up
- Ensure banquet events menu are prepared accordingly to recipe and plating guide with pictures are set up and shared with front of house as training
- Set up a media / picture library for all events monthly in shared folder
- Ensure and proposed new and trendy banqueting ideas to meet MICE / International Client demands
- Ensure Banquet kitchen equipment is well maintained and optimise its usage
- Ensure to meet up guests / wedding couples to get feedback and improvise
- Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards
- Resolve any issues that may arise during service in a timely and efficient manner.
- Monitor food quality, presentation, and consistency to maintain high standards
- Ensure all kitchen operations comply with relevant regulations and standards
- Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
- Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
- Manage the human resources in the department to attract and retain employees
- Review talent capability and develop high potential employees for the department
- Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
- Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
- Minimum Diploma in Culinary or equivalent
- At least 5 years and above Hotel experience in the luxury sector in similar capacity
- Familiarity with Singapore's food safety and hygiene regulations
- Prior experience in managing a team
- Possess a Singapore Food Safety Certification
- Able to provide clear and meaningful instructions, guidance and counselling to all employees
- Able to understand and justify Profit & Loss for Culinary related areas