Jr. Sous Chef

Stay at the award-winning ibis Singapore on Bencoolen, a 4-star hotel in the heart of Bugis. Ideal for business and leisure travellers, our 534-room hotel offers refurbished rooms, modern comfort, and excellent connectivity. With four MRT stations- Bencoolen, Bugis, Rochor, and Bras Basah-nearby, enjoy easy access to Orchard Road, Chinatown, City Hall, Little India, and Suntec City. Plus, a direct MRT link from Bugis connects you to Singapore Changi Airport. Enjoy a refreshing stay in a prime location.

The Jr. Sous Chef position is an essential role within our culinary team, demanding the utmost professionalism and dedication to culinary excellence.

• Assume full responsibility for the seamless daily operation of the department, including acting as the Executive Chef's deputy in their absence.
• Maintain unwavering commitment to consistently delivering food of the highest quality and standards.
• Strictly adhere to HACCP standards at all times, demonstrating exemplary professionalism.
• Provide essential functional assistance and authoritative direction to daily kitchen operations.
• Consistently produce food of exceptional quality to meet and exceed guest expectations.
• Ensure rigorous adherence to all standard recipes throughout the preparation process.
• Implement and enforce comprehensive safety policies within the section, ensuring all staff members are fully aware and compliant.
• Delegate duties to subordinates in a fair, appropriate, and professional manner, providing clear instructions.
• Exercise stringent control over food costs while maintaining superior food quality in the kitchen.
• Provide authoritative supervision to all subordinates, maintaining a professional demeanour at all times.
• Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively embody the AccorHotels Values in all aspects of work.
• Collaborate with the Executive Chef to develop and implement innovative menu items, keeping abreast of current culinary trends and techniques.
• Oversee and participate in the training and development of kitchen staff, fostering a culture of continuous improvement and culinary excellence.
• Ensure proper inventory management, including stock rotation, ordering, and minimising waste to optimise kitchen efficiency and profitability.
• Maintain open lines of communication between the kitchen and front-of-house staff to ensure seamless service and prompt resolution of any guest concerns.

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for detail
• Multicultural awareness and ability to work and thrive within a culturally diverse environment

Visa Requirements: Must be legally eligible to work in Singapore. The hotel is unable to assist candidates in obtaining work authorization documents.