Senior Sous Chef (Banquet) - Conrad Singapore Orchard

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Senior Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

As a Senior Sous Chef, you will be responsible for performing the following tasks to the highest standards;

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Executive Chef/Chef De Cuisine in preparing marketing plan throughout the year.
• Verify that all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with managers, stewarding, and engineering in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Assume full responsibility in the absence of the Executive Chef and/or Chef De Cuisine.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support other kitchen department when required.

Product

• Able to prepare seasonal menu.
• Work together with the Executive Chef/Chef De Cuisine in preparing menus.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel’s standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
• Expedite orders on the line.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders are made and follow up accordingly.

Profit

• Control labor and food costs.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
• Inform and keep the Executive Chef/Chef De Cuisine up-to-date on problems and irregularities and recommends courses of action.
• Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
• Assist in the development of a safe and clean working environment