Banquet Sous Chef – The St. Regis Singapore

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Job Number 19000XPJ
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| Singapore| Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the
banquet food preparation staff. Assists in coordinating menus| purchasing|
scheduling| food preparation and plating for catering events. The individual
is responsible for delivering a consistent| high quality product with an
appetizing presentation. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Must ensure sanitation
and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 1 years experience in the culinary| food and beverage| or related professional area

OR

2-year degree from an accredited university in Culinary Arts| Hotel and Restaurant Management| or related major; 1 year experience in the culinary| food and beverage| or related professional area

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Assists in determining how food should be presented and creates decorative food displays

Attends daily Banquet Event meetings to review culinary requirements

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in developing| designing| or creating new applications| ideas| relationships| systems| or products| including artistic contributions

Ensures compliance with all Food & Beverage policies| standards and procedures

Estimates daily Banquet Event Order production needs

Follows proper handling and right temperature of all food products

Maintains food preparation handling and correct storage standards

Manages BEO process including menu development| pricing| tracking and ordering

Manages food quantities and plating requirements for all banquet functions

Plans food quantities and plating requirements for all banquet functions

Prepares and cooks foods of all types| either on a regular basis or for special guests or functions

Recognizes superior quality products| presentations and flavor

Supports procedures for food & beverage portion and waste controls

Assisting in Managing Culinary Teams

Communicates production needs to key personnel

Communicates regularly with employees to ensure performance expectations are clear

Encourages and builds mutual trust| respect| and cooperation among team members

Ensures and maintains the productivity level of employees

Ensures employees understand expectations and parameters

Ensures property policies are administered fairly and consistently

Identifies the developmental needs of others and coaching| mentoring| or otherwise helping others to improve their knowledge or skills

Identifies the educational needs of others| develops formal educational or training programs or classes| and teaching or instructing others

Leads shifts while personally preparing food items and executing requests based on required specifications

Serves as a role model to demonstrate appropriate behaviors

Supervises and coordinates activities of cooks and workers engaged in food preparation

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees| absence

Supervises banquet kitchen shift operations

Utilizes an |open door| policy to identify and address employee problems or concerns

Utilizes interpersonal and communication skills to lead| influence| and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals| budget goals| team goals| etc

Develops specific goals and plans to prioritize| organize| and accomplish your work

Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

Empowers employees to provide excellent customer service

Improves service by communicating and assisting individuals to understand guest needs| providing guidance| feedback| and individual coaching when needed

Manages day-to-day operations| ensuring the quality| standards and meeting the expectations of the customers on a daily basis

Provides services that are above and beyond for customer satisfaction and retention

Responds effectively to guest problems and complaints

Managing and Conducting Human Resource Activities

Conducts training when appropriate

Ensures employees are cross-trained to support successful daily operations

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

Ensures disciplinary procedures and documentation support the Peer Review Process

Participates in training staff on menu items including ingredients| preparation methods and unique tastes

Reviews staffing levels to ensure that guest service| operational needs and financial objectives are met

Trains employees in safety procedures

Additional Responsibilities

Analyzes information and evaluating results to choose the best solution and solve problems

Attends and participates in all pertinent meetings

Provides information to supervisors| co-workers| and subordinates by telephone| in written form| e-mail| or in person

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