Full-timeF&B· Posted 28 Sept

Banquet Sous Chef (Western Banquets) - The St. Regis Singapore

Marriott InternationalFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

TEOrchard BoulevardThe St. Regis Singapore, 29 Tanglin Road, Singapore 247911

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Start: Not stated
Work mode: On-site
Experience: Some experience

About the role

A Western banquet kitchen at The St. Regis Singapore is looking for a Sous Chef to lead banquet food preparation and run catering functions. You will coordinate menus, purchasing, scheduling, cooking and plating so that every event delivers a consistent, high-quality product with appealing presentation. This role suits an experienced culinary professional who is comfortable supervising a team, working to a budget and keeping sanitation and food standards in place.

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What you'll do

Help decide how food is presented and create decorative displays
Attend daily Banquet Event meetings to review culinary requirements
Check the quality of raw and cooked food products against standards
Develop new ideas, dishes, systems or artistic contributions
Ensure compliance with all Food & Beverage policies, standards and procedures
Estimate daily Banquet Event Order production needs
Handle and store all food products at the right temperatures
Manage the BEO process including menu development, pricing, tracking and ordering
Plan and manage food quantities and plating for all banquet functions
Prepare and cook all types of food, including for special guests or functions
Support portion and waste control procedures
Communicate production needs to key personnel and keep performance expectations clear
Build trust, respect and cooperation among team members and maintain productivity
Coach, mentor and identify development and training needs of others
Lead shifts while personally preparing food items to required specifications
Supervise and coordinate cooks and workers engaged in food preparation
Manage day-to-day banquet kitchen operations and cover employee duties when needed
Supervise banquet kitchen shift operations
Use an open door policy to address employee problems or concerns
Lead by example with honesty, integrity and sound financial decision making
Achieve and exceed performance, budget and team goals
Plan and prioritise work to accomplish goals and meet budgeted targets
Empower employees to deliver excellent customer service
Improve service by understanding guest needs and giving guidance, feedback and coaching
Manage daily operations to meet quality, standards and customer expectations
Respond effectively to guest problems and complaints
Conduct training and cross-train employees for daily operations
Complete disciplinary procedures and documentation per SOPs and LSOPs
Train staff on menu items, ingredients, preparation methods and unique tastes
Review staffing levels against guest service, operational and financial objectives
Train employees in safety procedures
Analyse information and evaluate results to solve problems
Attend and participate in all pertinent meetings
Share information with supervisors, co-workers and subordinates by phone, written form, email or in person

Banquet Sous Chef (Western Banquets) - The St. Regis Singapore

About the role

What you'll do

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