Company
Wild Honey
Designation
Sous Chef
Date Listed
10 Aug 2018
Job Type
Full-time / Permanent   ( Experienced / Senior Executive )
Job Period
Flexible Start, Permanent
Location
Singapore
Allowance /
Remuneration
$3,000 - 3,500 monthly
Profession
Food Services / F&B
Industry
Food Services / F&B
Company Profile

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

Job Description

JOB DESCRIPTION

This position is concerned with the overall activities in the kitchen operations from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving. Effective cost control and minimized food wastages.

  • This position is a hands-on position and must co-ordinate closely with the Head Chef and Line Chef at all times
  • Responsible for the shift operations in the kitchen
  • Identify issues or problems and report and discuss with Head Chef for solutions
  • Conduct daily briefing in absence of the Head Chef
  • To achieve Yearly Budget set Managing Director
  • Schedule kitchen staff roster and deployment
  • Responsible for the kitchen payroll administration
  • Establish controls to minimize food and supply waste through daily kitchen production lists
  • Evaluate food products to assure that quality standards are consistently attained
  • Responsible for purchasing of food supplies and food cost
  • Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
  • Provide orientation, training, guidance and evaluation of Chef de Partie
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation with stewarding company
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
  • Interview, select and shortlist potential kitchen candidates
  • Evaluate kitchen staff performance, disciplines and terminates as and when necessary
  • Recommend salary increment, job transfer or promotion for staff twice a year
  • Conduct weekly meeting with team and give feedback on their performances
  • Create a sound and strong relationship with all staff and help develop their maximum potential
  • Provide professional development opportunities for all kitchen staff and recommend training courses (example English Classes, Baking Course, etc. based on individual staff performance)
  • Maintain strong contact with suppliers in new or improved products
  • Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared
  • Maintain good relationship with team member and front of house staff
  • Working knowledge of various computer software program (MS Office, Shop n Cook, etc)
  • Perform other duties as directed

REQUIREMENTS

  • Minimum culinary certificate or equivalent with minimum 5 years of relevant experience
  • Good communications and leadership skills
  • Able to motivate and promote team work and support colleagues in pursuit of team goals
  • Take initiative in problem solving
  • Resolve issues in a fair and positive manner
  • Patient with good listening skills
  • Be punctual and well disciplined
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