Full-timeF&B· Posted 14 Nov

Junior Sous Chef (Western Banquet Kitchen) - InterContinental Singapore

IHG Hotels & ResortsFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

EWDTBugis80 Middle Road, Singapore 188966

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Start: Not stated
Work mode: On-site
Experience: Experienced

About the role

This role supports the Western banquet kitchen at InterContinental Singapore, leading a small team and keeping food quality, hygiene and costs in line with hotel standards. It suits an experienced chef who has supervised others in a high-volume banquet or catering setting and is comfortable working rotating shifts.

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What you'll do

Follow and enforce HACCP policies and procedures in the hotel
Supervise and keep your kitchen and all work stations clean and hygienic
Ensure consistent preparation of food for a la carte, buffet and festive menus according to hotel recipes and standards
Monitor, analyse and control labour and food costs, and help develop kitchen business strategies so budgets are met or exceeded with the CDC
Take responsibility for receiving and safely storing food ingredients, checking stock is correct and good quality, and resolving discrepancies
Educate and train junior colleagues in line with hotel brand standards to foster productivity
Lead a team of 6 and plan manning levels so manpower and labour cost are used effectively
Share with the banquet chef on junior colleagues' conduct and work performance, plus ideas and opinions
Create a workplace environment aligned with company culture through constant communication and reinforcement
Make sure all existing and new colleagues and trainees are properly trained, offering guidance and support when needed
Liaise daily with outlet chefs to keep communication effective on guest feedback
Provide professional, friendly and proactive guest service while supporting fellow colleagues

Requirements

Diploma or vocational certificate in culinary skills or a related field
At least 5 years' related chef experience, including 1 year in a supervisory role in banquet and catering operation kitchens
Knowledge of western food in international hotels with high-volume kitchens
Fluent in spoken and written English
Able to help with menu planning and costing, organise special events, and develop new dishes with strong product and equipment knowledge
Willing to work rotating shifts, weekends and public holidays

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Junior Sous Chef (Western Banquet Kitchen) - InterContinental Singapore

About the role

What you'll do

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