Junior Sous Chef, Production Kitchen (Commissary) - The Singapore EDITION

What you'll do

• Manage kitchen shift operations and follow all food and beverage policies, standards and procedures
• Estimate daily production needs weekly and share them with kitchen staff each day
• Assist the Executive Chef with kitchen operations and preparation
• Prepare and cook all types of food, including for special guests or functions
• Develop and create new ideas, dishes and presentations, including decorative displays
• Help decide how food is presented and create decorative food displays
• Maintain purchasing, receiving and food storage standards
• Ensure food handling and sanitation standards are met
• Cover the duties of kitchen managers and staff when needed
• Check the quality of raw and cooked food to confirm standards are met
• Supervise and coordinate cooks and workers doing food preparation
• Lead shifts while personally preparing food items to required specifications
• Use communication skills to lead, influence and encourage others, and support sound business decisions
• Build trust, respect and cooperation among team members and act as a role model
• Keep employee productivity up and make sure staff understand expectations
• Build open, collaborative relationships with employees and encourage the same within the team
• Apply property policies fairly and consistently
• Communicate performance expectations based on each position's job description
• Recognise strong performance and drive desired results
• Provide service beyond expectations to support customer satisfaction and retention
• Manage day-to-day operations so quality and standards meet customer expectations daily
• Set a positive example for guest relations and empower staff to deliver good service
• Talk with guests to gather feedback on food quality and service levels
• Handle guest problems and complaints
• Meet and exceed performance, budget and team goals
• Set goals and plans to prioritise, organise and complete work
• Use the Labour Management System to schedule to business demands and track time and attendance
• Train employees in safety procedures
• Identify others' development needs and coach, mentor or help them improve
• Improve service by helping people understand guest needs and giving guidance, feedback and coaching
• Take part in the employee performance appraisal process and give feedback
• Raise issues to the department manager and Human Resources when needed
• Share information with supervisors, co-workers and subordinates by phone, in writing, email or in person
• Analyse information and evaluate results to choose the best solution and solve problems
• Attend and take part in all re