Executive Sous Chef

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

Job Summary:

The role of Executive Sous Chef manages the daily operations, leads the kitchen team, and oversees the food operation to ensure that the restaurant achieves excellence in food quality and profitability.

Key Responsibilities:

• To maintain standards set by the Culinary VP in relation to food preparation, food quality and presentation.
• Lead and supervise the kitchen team in their work and career development. Ensure all kitchen staff comply with safe work procedures and practices.
• Take an active part in the development of new food items. Come up with a variety of high-quality food that are creatively well prepared, presented, and flavorful in a cost-effective manner.
• Prepare and develop new menus with necessary revision on a regular basis to produce delicious, eye-appealing, and nutritious food while adhering to the food cost guidelines.
• Monitor the use of ingredients to minimize leftovers and reuse these in the best productive manner possible.
• Ensure that the ordering of food stock meet the food requirements, checking deliveries and ingredient quality.
• Monitor stock level through regular stock check. Ensure the quantity and range of product prepared is adequate and timely to meet sales levels.
• Implement strategies to minimize stock holding and wastage, develop effective workflow to ensure that Mise En Place is completed on time.

Safety and Sanitation

• Enforce a high standard of hygiene and sanitation. Adhere to the rules and regulations from the local Ministry of Health.
• Ensure that the kitchen team always adhere to the Company policy, including personal hygiene standard.
• Enforce daily reporting of Time and Temperature of products & ingredients in storage. Ensure there is labelling, dating, and rotating of all food products and make sure that the storage and the handling of food meet the statutory health and safety requirements.
• Ensure that all equipment is properly handled and maintained by all staff.
• Train kitchen team in the safe operating procedures of all equipment, utensils and machinery.
• Establish maintenance schedule in conjunction with manufacturer’s instructions for all equipment.

Leadership

• Work alongside with the Management to deliver a robust manpower planning for the kitchen.
• Create a great working environment, through enthusiasm, having a positive attitude, showing respect to all departments & staff.
• Ensure effective training and development plan is in place to make sure all the kitchen staffs understand the importance of recipe specification, portion control and recording wastage so they can achieve food margin and food safety standards.
• Inspire and motivate team to achieve KPI and achieving sales. Lead by example, setting standard and pace and by using effective communication.

Supervision and Development of Staff

• Hire, train and discipline the team when needed, while remaining fair and impartial.
• Conduct regular meetings with the team to maintain effective communication.
• Develop and implement training programs to develop the team and establish a positive work environment.
• Review working schedules of different sections, taking into consideration the volume of expected business, but to conserve labor costs.
• Check periodically the culinary teams’ grooming and uniform cleanliness.
• Coach the team to adhere to COMO philosophy, culture and commitment to quality food and service.

Customer Service

• Treat all customers with professionalism, care and respect. Respond to all comments and complaints promptly.
• Work with the Operations team to identify how complaints can be resolved and minimized. Effectively ensures that problems that arise are rectified in a positive and professional manner.

Cost Control

• Consult with Management in menu pricing. Ensure that business-operating objectives are met according to the standard established, i.e., food cost, portion control, quality of food, productivity, labor cost, and speed in service.
• Determine the pricing of unlisted food items, to implement the quality and size of portions of food at the restaurant.
• Control the quality and quantity of the ingredients, suggest modifications or other ingredients to be used, which may yield a better cost. Control and minimize spoiled or contaminated products.
• Ensure food items prepared are always of the highest quality possible, both in presentation and taste.
• Work closely with the Steward in keeping the kitchen clean and orderly.
• Determine the quantity of food to be prepared based on expected business volume.
• Check the maintenance schedule of all equipment and request immediate repair when necessary.
• Ensure that soiled or damaged serving utensils are not put into use, watching out particularly for cracked or chipped glassware and chinaware.

Wastage and Loss Management

• Work with Management to develop a business plan/budget and carry the plan for achievement of margin and reduce loss and wastage.
• Develop and implement appropriate menu which deliver financial target and meet quality expectations.
• Develop an effective system and establish controls to ensure that food sales revenue and margins are met.
• Ensure holding stock are appropriate to sales level to prevent wastage and maximize sales.
• Monitor the turnover of materials in storage and to eliminate wastage and spoilage.
• Report issues in relation to quality of supplies to supplier and ensure refund are obtained.
• Ensure all stock is securely stored and that periodic stock take is carried out timely.

Requirements:

• Diploma /Degree in Culinary Arts
• WSQ Food Safety Course Level 4
• Minimum 2 year of F&B experience in similar role and lead a team
• Possess F&B operational skills, good management and problem-solving skills