Sous Chef

Our World is Your Playground. A world-class lifestyle hotel in the heart of Orchard Road, where playfulness meets peak performance; creativity meets innovation; business meets sucess. At Pullman Singapore Orchard, we don't do ordinary. Pioneering and stylish, guests can push their boundaries in 326 guestrooms and suites, trend setting F&B outlets and immersive relaxtion zone; not to mention the happening lobby. Challenging the status quo, we are redefining hospitality with seamless, fun, cool and smart interactions.

The Sous Chef position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens. Second in command to the Chef De Cuisine, duties also includes menu planning and providing training to new staff

Primary responsibilities

Operations

• • Hands on management of the restaurant, room service, and food service operations on a day-to-day basis.
  • Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guideline. Together with kitchen teams, take corrective actions where appropriate if standards are not met.
  • Ensure that the kitchen teams practice the highest standard of hygiene and is maintained throughout, meeting both basic Health & Safety regulations under HACCP food preparation guidelines.
  • Prepare and ensures availability of mis en place as required.
  • Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests
  • Keep all working areas clean and tidy, work closely with Executive Steward in maintaining the cleanliness of the kitchen
  • Ensure all equipment is maintained, serviced, and cleaned.  Report any problems to the Chef De Cuisine

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct, and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.
• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment and victimization.
• Attend all briefings, meetings and trainings as assigned by management
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Ability to converse bilingually in Chinese and English

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• Self-motivated and energetic
• A motivator & self-starter
• Well-presented and professionally groomed at all times