Junior Sous Chef, Cold Production at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality Monitoring, Cost Control, Hygiene and Sanitisation, Team Leadership, Mentoring, Performance Evaluation, Recipe Costing, Menu Planning, HACCP Guidelines, Scheduling, Training Coordination, Guest Relations, Interpersonal Skills, Presentation Skills, Influencing Skills, Initiative

Industry

Hospitality

Description

Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. Job Description The Junior Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Primary Responsibilities Food Quality Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications. Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications. Constantly assesses freshness, presentation and temperature of food served. Cost Control Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene and Sanitisation Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. Ensures all equipment is hygienically stored in its designated area. Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Management and leadership of the culinary team Be a mentor and role model. Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times. Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management. Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed. Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Ensures smooth and effective communication among the kitchens and with other departments. Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval. Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions. Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process. Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance. Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any. Ensures that daily line-up is conducted within respective outlet and documented. Ensures that all deadlines are met consistently. Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues. Training, learning and development of culinary team Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions. Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month. Guides the departmental orientation for new hires. Ensures that colleagues are aware of hotel rules and regulations. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. Other Responsibilities Builds guest loyalty and to develop a professional relationship with local guests and regular patrons. Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons. Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations. To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program. Qualifications Candidate Profile Knowledge and Experience Professional Certificate in a Culinary-related field or equivalent. Minimum 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English and an additional language will be an advantage. Prior work experience in Asia, Singapore or South East Asia preferred. Detailed knowledge of South East Asian cuisine. Competencies Outstanding interpersonal skills with ability to communicate with all levels of colleagues. Team player. Service oriented with an eye for details, passion and innovative. Outstanding presentation and influencing skills. Flexible and able to embrace and respond to change effectively and swiftly. Ability to work independently and has good initiative in dynamic environment. Self-motivated. Leads to constantly improve the guest and colleague service experience. Leadership skills required. Additional Information Benefits of Joining Raffles Hotel Singapore 5-day Work Week. Duty Meals are provided. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. Medical and Wellness Benefit. Comprehensive Insurance Coverage. Local/Overseas Career Development & Growth Opportunities. Holistic Learning and Development Opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef acts as a culinary ambassador, supervising overall culinary operations to maintain the highest standards of food quality and guest satisfaction, while also managing kitchen staff performance and adherence to procedures. Key duties include monitoring food consistency, controlling costs through proper portioning, enforcing strict hygiene standards, and leading the culinary team through training and scheduling.