Sous Chef (Indian Cuisine)

Working Hours : 6 days work week Working Location : Dover JobSummary: Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management. Key Responsibilities: · Responsible for the overall daily food production and back of the house operations. · Maintain and enhance manpower management by daily effective communication. · Ensure that quality and wholesome food is served in the facility. · Plan and execute monthly rotating menus and special food promotion with the Unit Manager. · Manage daily customer feedback concerning services provided through effective communication and effective customer service management. · Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor. · Ensure that all areas of services provided are maintained at the required in-house and corporate standards. · Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department. · Submit weekly and monthly financial/administration reports to the Unit Manager. · Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations. · Attend weekly service meetings to improve and enhance service level. · Evaluate and administer manpower plans, employee training & development. · Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment. · Maintain and improve hygiene and safety standards of both front of house and back of house operations. · Keeping Food Sampling and Daily Cooking Core temperature recordings. · Ensure recording temperature for all refrigerators. · Perform all other common duties assigned by both the client and management of Sodexo Singapore.