| Company Name | Raffles Hotel Singapore |
|---|---|
| Company UEN | 198804129K |
The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L Budget and forecast, marketing, staffing, quality, training and development of team members.
- Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant. - Proficient in written and conversational English as well as one additional language. - Outstanding interpersonal skills with ability to communicate with all levels of colleagues. - Service oriented with an eye for details, passion and innovative.
| Job Title | Sous Chef, Cold Production |
|---|---|
| Salary | SGD4,400.00 - 5,500.00 |
| Employment Type | Full Time |
| Working Experience | 4 Years |