Singapore Job Openings
SATS
Sous Chef (Japanese Cuisine)
Changi Village
September 5, 2024
SATS is Asia's preeminent provider of food solutions and a global leader in gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and e Commerce companies.
Fulfilling our purpose to feed and connect communities, SATS delights customers in over 201 locations and 23 countries across the Asia Pacific, UK, Europe, the Middle East and the Americas. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.
Key Responsibilities
- Possess good man-management, decision-making, problem solving, communication and training skills;
- Be able to promote team-building spirit within the work place;
- Be able to assist in planning roster and deployment of staff;
- Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
- Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
- Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
- Have strong knowledge of Japanese cuisine plus the various derivatives and be able to prepare for presentation;
- Be able to use computer systems related to area of work;
- Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
- Be able to ensure that staff adhere to HACCP and medina food safety requirements;
- May be required to undergo a practical test to display his/her culinary skills;
- Be flexible for internal rotation of sous chef positions;
- Supervise meals produced, according to menu specifications, production schedules and menu cycle;
- Monitor the performance of machines/equipment and report any malfunction;
- Prepare adhoc special requests for dishing last minute
Key Requirements
- Preferably with minimum 8 years of relevant experience in hotel food and beverage business.
- Comfortable with 6 days work week and shift work
- Able to use the computer for emails, MS Word and Excel
- Have good knowledge in preparation of Japanese cuisines; recognised culinary certificate/ qualification and large food production experience would be an advantage
- Ability to work in a large brigade with a multi culture team
- Effective communication skills, including ability to communicate in both written and spoken English
- A passion for cooking and interest in inflight catering
Job Reference: SATS01440
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