Executive Souschef
2 weeks ago
Our client is one of the larger & leading hotels in Singapore and is seeking an **Executive Sous Chef** in managing a kitchen brigade of 120+ Chefs. The hotel has more than 8 F&B beverage outlets and large function and conference facilities.
Coordination and directing 120+ staff
Reporting and working closely with Executive Chef
Outstanding training skills for mainly local staff force
Excellent mentor and trainer, firm but fair
Self-starter who thinks on their feet
Great improvisation skills
Prior multi-F&B outlet experience, used to large volume operations
Formal qualifications
Working intimately with FOH & Management to benchmark service & quality
Creative thinker and computer-literate
Administration skills including rosters and managing wages and food costs
Confident in coordinating large events, 1000+pax
**Salary**: From RM7,500.00 per month
**Experience**:
- Larger Hotel: 8 years (required)
- Executive Souschef or Chef de Cuisine: 4 years (required)
- Function 1000 pax: 4 years (preferred)
