Sous Chef

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food &
   Beverage Events and Promotions
2. Assist Executive Chef in Planning of Food Events and Promotions
3. Contribution of articles for RECs magazines on Food Events/Promotions.
4. Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained.
5. Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café &
   Bar, Food Promotions &
   Events and Catering of Functions.
6. Attend to members’ complaints and feedbacks
7. Account for the Staff, expenses, food costs and performance of F&
   B Department.
8. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained.
9. Instil Discipline and provide training for Kitchen Staff.
10. Survey market on new food items, change menu on intervals and prepares standardised recipes with photos.
11. Ensure sufficient of stocks for sale and requisition of stocks.
12. Conduct daily/monthly inventory on stocks.
13. Ensure food costs are maintained.
14. Any other duties/projects as assigned by Supervisor and/or Management
15. Others:
    

• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
• Not engage in any unsafe or negligent act that may endanger yourself or others working around you
• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

• Diploma/Specialist certification in culinary arts
• 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

• Ability to provide creative innovative in menu, preparation and presentation in culinary forms
• Ability to multitask and have good time management skills
• Strong leadership qualities to lead and motivate team
• Dependable and good team player
• Good communication and interpersonal skills
• Excellent Service Orientation

Work Schedule:

This job has the following work schedule:
6 days / week
Shifting schedule
Public Holidays
40+ hours / week
Benefits &
Perks
This job has the following benefits:
Medical coverage
Paid Time Off (PTO)
Training &
professional development
Paid sick leave
Free food
This job is located in Central, Central, Singapore.
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