Sous Chef

Job Detail

• Responsible for the overall daily food production and back of the house operations. • Maintain and enhance manpower management by daily effective communication. • Ensure that quality and wholesome food is served in the facility. • Plan and execute monthly rotating menus and special food promotion with the Unit Manager. • Manage daily customer feedback concerning services provided through effective communication and effective customer service management. • Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor. • Ensure that all areas of services provided are maintained at the required in-house and corporate standards. • Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department. • Submit weekly and monthly financial/administration reports to the Unit Manager. • Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations. • Attend weekly service meetings to improve and enhance service level. • Evaluate and administer manpower plans, employee training & development. • Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment. • Maintain and improve hygiene and safety standards of both front of house and back of house operations. • Keeping Food Sampling and Daily Cooking Core temperature recordings. • Ensure recording temperature for all refrigerators. • Perform all other common duties assigned by both the client and management of Sodexo Singapore