Sous Chef

Be part of the amazing team of PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career!

Reporting to the Chef De Cuisine, the Mosella Sous Chef is in charge of leading our restaurant team, preparing the menu for our guests and ensuring that food hygiene and sanitation standards are maintained at all times.

Our Expectations

• Research and prepare under the supervision of the Chef De Cuisine, any new menu items in order to keep abreast with any changes in the market. Follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc. –
• Reporting directly to Mosella Chef de Cuisine, the Restaurant Sous Chef is expected to assist with features, daily services for lunch and dinner, ensuring prep lists for each station are completed.
• Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.
• To ensure Commis and Chef De Partie are prepping effectively and maintaining our standards on their individual work stations.
• Assign station duties to his team, train and coach them on food preparation and recipes.
• Follow up with Stewarding and Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control.
• Check quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the pre-set portion size, and that all Culinary Associates follow the proper procedure and recipes.
• Check and ensure validity of food items in the various storages and freezers on a daily basis. Take necessary action should there be any non-compliance.
• Coach and guide where needed to motivate and drive performance and encourage teamwork.
• Conduct on-the-job training session and follow through to ensure that Associates practice what they were taught.
• Schedule the working hours of Associates under his supervision.
• Check on all the aspects of the operations, making sure that all deadlines are met and all the mise en place are ready for the outlets, menus or buffets in the banquet area including any special events under his area of responsibility.
• Ensure that all Culinary Associates under his charge are certified with the Food Hygiene certification as required by the Authorities.
• Ensure compliance of all Culinary Associates under his charge with all food hygiene standards, including and not limited to HACCP standards.

Talent Profile

• At least 4 - 5 years of experience as a Restaurant Sou Chef in a minimum 120 covers service setting.
• Must have experience in a daily ala carte setting and also managing some buffet experience.
• Must have Mediterranean experience ideally Spanish or Italian, international experience preferred.