Executive Sous Chef At Raffles Hotel Singapore

Executive Sous Chef At Raffles Hotel Singapore, Pools Hotel Singapore invited visitors in August 2019 after a cautious and delicate rebuilding reinvigorating its lovely structure. one in all one or two of the surplus extraordinary nineteenth century lodgings on the earth, the inn is impeccably saved both all around, providing it with an inebriating mixture of extravagance, history and exemplary provincial plan. Its unmistakable engineering, incredible legacy and notable help keep it up enchanting guests while reestablished suites, new friendly spaces, cafés and bars are improved for knowing explorers.

Executive Sous Chef Jobs and Responsibilities

The Executive Sous Chef is in control of regulating the by and enormous Culinary activity and cleanliness norms of the allocated outlet and to stay up with elevated requirements of nature of food offering. The position principal obligations incorporates, however not restricted to, accomplishing targets like P&L Budget and Forecast, sticking to HACCP guidelines, food quality and visitor fulfillment.

Essential Responsibilities

Food Quality

Liable for the character of all food served during the cafés and Western feast. Guarantees the food introduced to visitors is reliably of great norms.

Continually be ready on newness, introductions and temperature of food served.

Helps the chief Chef with arranging, co-appointment and management of all menu executions.

Helps with making and growing new dishes and recipes by staying alert to the foremost recent market patterns.

Oversees all food tasting meetings.

Cost Control

Productive and value cognizant and will be mindful about the everyday demanding of all transitory and sturdy food things.

Helps the manager Chef in continually tracking down ways of assisting further develop the food cost through essential buying and dealing cycle, without adversely influencing pre-decided quality norms.

Be mindful and answerable for the final food cost still as non-food expenses, for instance, kitchen supplies, energy expenses, utensils and dealing visitor supplies.

Controls and guarantees that costs/buys/orders are inside spending plan restricts and keeps up with food net benefit set by the inn.

Guarantees food partitioning, serving, orders and getting from stores are appropriately controlled to limit wastage, in accordance with Standard Operating Procedures.

Shows the board capacities and knowledge connecting with spending plan matters, as an example, Labor Costs, Training Expenses, Operating Equipment and Food Cost so on.

Cleanliness and Sanitation

Guarantees an expert running of his/her kitchens and wishes to ensure that concurred quality, cleanliness and different guidelines are kept or outperformed consistently in line HACCP and neighborhood specialists norms.
Correspondence of neighborhood necessities, food disinfection regulations, security guidelines and other to any or all staff.

Guarantees the preparing and cleanliness practices of partners are in accordance with Raffles Hotel Singapore and National Environment Agency (NEA) guidelines.

Leads week by week kitchen stroll through with separate offices and guarantees that the kitchen sterilization and Engineering support and guidelines are met. Guarantees all discoveries are tackled and shut.

Guarantees that that the open kitchen is efficient and adequate at some random time.

Cautious in forestalling the employment of ruined or polluted items in any expression of food arrangement.

This forestalls representatives who are sick or experiencing a disease from participating within the arrangement or treatment of food.

The executives and Leadership of the Culinary Team

Helps the chief Chef together with his responsibilities regarding the everyday running of his relegated kitchens and replaces the manager Chef in his nonappearance.

Gives administration, preparing and oversight on all creation within the kitchens and manages the standard in addition as ideal appropriation of the food item beginning from the kitchen.

Utilizes the talents, information, disposition, correspondences and camaraderie to impact the appointed kitchen.

Continually endeavors to further develop kitchen working methodology.

Proposes and starts when supported, new administrations and items for our visitors.

Guarantees disciplinary and complaint methods are appropriately stuck to and followed.

Know about and conforms to all or any regulation influencing the activity, including authorizing guidelines, wellbeing guidelines and fire and security guidelines.

Guarantees that positive working relations with different divisions are cultivated giving co-activity consistently.

Encourages positive reasoning and inspiration by offering dynamic help and guidance on additional compelling approaches to running the kitchens.

Directs crafted by the partners and saw as agreeable, fair while managing each one of the Chefs on all culinary issues consistently.

Relegates exhaustively unambiguous obligations to any or all partners, educates them in their work and speaks with Executive Chef on all parts of the kitchen the board.

Liaises with all divisions to ensure a right and expert activity is directed.

Guarantees all associates are on time consistently which legitimate disciplinary activity is taken when the approaches of the culinary division aren’t followed

Organizes all outlet capacities with the chief Chef, Catering Sales Executives and Chef-In-Charge to ensure greatest proficiency and utilization of offices, food and partners’ efficiency.

Guarantees smooth and viable correspondence among the kitchens and with different offices.

Gathers week by week associates’ timetable and withstand Chef’s Office by 12 pm each Thursday for endorsement.

Assesses the exhibition of the kitchen associates and provides Executive Chef any proposals for advancements or different activities.

Works with the Talent and Culture division on employing of partners and guarantees that appropriate follow-up is finished, through the full enlistment process.

Goes to everyday gatherings at 10 am and any remaining gatherings, which constitute his/her ward, follows mandates given and instructs Executive Chef on subjects with relevancy significance.

Guarantees that everyday line-up is led inside separate outlet.

Guarantees that each one cutoff times are met.

Screens and timetables yearly leave in a very convenient and viable way, with the simplest expectation of outlet/partners.

Preparing, Learning and Development of Culinary Team

Smoothes out all preparing necessities and co-ordinates all game plans for appropriate execution of directions.

Conducts preparing routinely for associates to foster their abilities/new menu things. Records and submits month to month On-the-Job preparing hours to Chef’s Office before the fifteenth of each month.

Guides the departmental direction for recently added team members.

Guarantees that associates comprehend lodging rules and guidelines.

Guarantees that associates are prepared ablaze and wellbeing, crisis methods and cleanliness.

Different Responsibilities

Fabricates visitor faithfulness and fosters an expert reference to normal visitors and benefactors.

Ceaselessly further develops item and find criticism from visitor and benefactors.

Handles client remarks and protests and makes a fast remedial move after conference with the division head concerned.

Plays out another sensible obligations obviously by the division head occasionally.

Maintains Accor upsides of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, while undertaking any assignments and in any inner and outdoors cooperations.

Follows maintainable methodology and practices that upholds ‘Planet 21’ drives. (Accor’s Corporate Social Responsibility program).

Applicant Profile

Information and knowledge

  1. Least Professional Certificate in a very Culinary-related field.
  2. Least of 4 years of pertinent involvement with the Hotel business in a very comparable position, ideally in an exceedingly legitimate foundation or VIP culinary expert café, coping with no but 3 Food and Beverage outlets and Banquet offices.
  3. Capable in composed and conversational English.
  4. Earlier work insight in Asia, Singapore or South East Asia is liked.
  5. Acclimated with and alright with media openness.
  6. Definite information on International cooking.
  7. Acquainted with neighborhood necessities and disinfection guidelines.
  8. Specialized information and occupation abilities preparing connected with all global food served at the lodging and therefore the viable utilization of given materials.

Information on HACCP


  1. Great relational abilities with capacity to talk with all degrees of partners.
  2. Administration arranged with a watch for subtleties.
  3. Multicultural mindfulness and prepared to figure and flourish inside a socially different climate.
  4. Great show and impacting abilities.
  5. Adaptable and prepared to successfully embrace and answer change.
  6. Capacity to figure autonomously and has great drive under unique climate.
  7. Self-inspired and enthusiastic.
  8. Prompts continually work on the visitor and partner administration experience.
  9. Initiative abilities required – cooperative, empowering, and pioneering.
  10. Exhibits refinement, humbleness, character, charm, certainty, proficient manners and skills.

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