Sous Chef

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

Reporting to the Chef De Cuisine, the Sous Chef is in charge of preparing modern Mediterranean cuisine for our guests and ensuring that food hygiene and sanitation standards are maintained at all times.

Our Expectations:

• Research and prepare under the supervision of the Chef De Cuisine, any new menu items in order to keep abreast with any changes in the market. Follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.
• Assign station duties to his team, train and coach them on food preparation and recipes.
• Follow up with Stewarding and Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control.
• Check quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the pre-set portion size, and that all Culinary Associates follow the proper procedure and recipes.
• Check and ensure validity of food items in the various storages and freezers on a daily basis. Take necesary action should there be any non-compliance.
• Coach and guide where needed to motivate and dirve performance and encourage teamwork.
• Conduct on-the-job training session and follow through to ensure that Associates practice what they were taught.
• Schedule the working hours of Associates under his supervision.
• Check on all the aspects of the operations, making sure that all deadlines are met and all the mise en place are ready for the outlets, menus or buffets in the banquet area including any special events under his area of responsibility.
• Ensure that all Culinary Associates under his charge are certified with the Food Hygiene certification as required by the Authorities.
• Ensure compliance of all Culinary Associates under his charge with all food hygiene standards, including and not limited to HACCP standards.

We are looking for an individual with at least 3-5 years experience in a supervisory capacity managing kitchen operation. You should be creative with a hadns-on approach and one who is willing to impart your culinary skills and knowledge to the team. If you have the ability to adapt to ever changing requirements and needs of customers with at least five years of senior culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.