Junior Sous Chef

  • Sodexo Singapore
Hospitality|F&B 4 Years Primary/Secondary School/'O' Level
Islandwide

Job Description

Manages the back of house operation, including Daily & Banquet menu planning, administration communication ( all levels) , manpower planning , hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

  • Responsible for the overall daily food production and back of the house operations 
  • Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes)
  • Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards
  • Supervise a team of kitchen staff and ensure that they perform their duites as required
  • Maintain and enhance manpower management by daily effective communication
  • Plan and execute monthly rotating menus and special food promotion with the Unit Manager
  • Manage daily customer feedback concerning services provided through effective communication and effective customer service management
  • Ensure that all areas of sevices provided are maintained at the required in-house and corporate standards
  • Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment
  • Attend weekly service meetings to improve and enhance service level
  • Performs any other duties as directed by the Head Chef and Unit Manager
  • Keeping Food Sampling and Daily Cooking Core temperature recordings
  • Recording temperature for all refrigerators

Job Requirements

  • Minimum 4 years’ experience in similar capacity with or without qualification.
  • Communication Skills (verbal and written) – ability to convey meaning and obtain understanding
  • Organizational Skills – ability to group work and resources in relation to the work being done, prioritizing and scheduling an even workflow
  • People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs
  • Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives
  • Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism

Job Role

F&B

Position Level

Fresh/entry Level