Sous Chef - Hiring Immediately

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Sous Chef is in charge of preparing Mediterranean-Peruvian cuisine for our guests. He/she must interact with presence, flair and creativity and be able to showcase his/her talents and develop these talents in that of the team.

Our Expectations:

• Always maintain a professional and manager-like behaviour towards his/her staffs, colleagues and peers alike, in order to generate the best possible environment for his/her staffs to perform in.
• Schedule the working hours of the employees under his supervision with the Executive Chef approval
• Assign all various duties to the employees under his supervision and train and coach them the proper procedure to follow.
• Research and prepare under the supervision of the Executive Chef of any new products for meal-dining or the banquet operation and any new trends happening in this area in order to keep abreast with any changes in the market. Follow ups on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Follow ups with Chief Steward and the Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control.
• Check at all time on the 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 preordained portion size, and that all staffs follow the proper procedure and recipes.
• Organise the department in a way 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.
• Applies proper discipline in accordance with the house rules and the employee guidebook. However, also applies encouragement and motivation techniques to obtain the outmost and most efficient teamwork.
• Conduct on-the-job training session at all times as well as specialised training for any particular special preparation.
• Upgrade constantly any decoration or show pieces provided on buffets, or others to achieve the most efficient merchandising possible
• Checks on all the aspects of the operations, and make sure that all deadlines are met and all the mise en place are ready for all the different outlets, menus, buffets in the banquet area, special events and outside catering as define by his area of responsibility
• Attend any meetings or briefing and performs any assignment pertaining to his position and as defined by the Executive Chef
• Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regional governing body

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. 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.