Fairmont Sous Chef, Gardemanger in Singapore, Singapore

Primary Location

Sous Chef, Gardemanger

This is a Shared Service position and supports both Fairmont Singapore & Swissôtel The Stamford. To supervise a team of Cooks and prepare food observing all standards as set by the hotel and regulated by local authorities.

Property Overview: Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall Mass Rapid Transit (MRT) train station and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels offer a distinct collection of 15 lifestyle and dining choices, cutting-edge meeting space at Raffles City Convention Centre and one of Asia’s largest spas, Willow Stream Spa.

Summary of Responsibilities:Reporting to the Chef De Cuisine, Western Banquet, responsibilities and essential job functions include but are not limited to the following:

  • Assist the Sous Chef in scheduling of working hours of all his kitchen employees, taking into consideration the volume of expected business but being careful at all times to conserve labour cost.

  • Assign in detail, specific duties to all employees under his supervision and instructs them in their work.

  • Work very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. Ensure meticulous cleanliness and orderliness.

  • Ensure personal cleanliness and proper deportment of all employees under his supervision.

  • Work very closely with the Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc.

  • Discuss with the Sous Chef and recommends menu price adjustments when he feels they are warranted and determines prices of unlisted food items with guidance of the Sous Chef.

  • Responsible for the quality of all food items prepared in the kitchen

  • Supervise according to the standard recipes and check for taste, temperature and visual appeal.

  • Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Sous Chef.

  • Ensure that spoiled or damaged serving utensils are not into use.

  • Watch particularly for cracked or chipped china, glasswares and trains his staff to follow this rule.

  • Bring notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date.

  • Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

  • Constantly on the alert for new products which may improve quality of food or lower food cost or both. Make suggestions to the Sous Chef and Executive Sous Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant.

  • Check maintenance of all equipment located in the area he supervises.

  • Make every attempt to prevent the damage of loss of any property and immediately alerts the Sous Chef so action can be taken.

  • Adherence to budgeted headcounts for his outlet according to hotel’s budget and business level (labour payroll is direct collation to revenue and budget)

  • Ensure high level of food safety management system including HACCP , ISO 22000 food safety management system, ISO 14001 and OHSAS 18001 standards are complied in his department

  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Employee Status

*Qualifications: *

  • Minimum 6 years of culinary experience

  • Prior experience in a hotel will be an advantage

  • Must possess leadership qualities

  • Diploma in Culinary

  • Good computer knowledge

  • Excellent communication and interpersonal skills

APPLY TODAY:Whether you’re launching your career or seeking meaningful employment, we invite you to visit:http://www.fairmontcareers.com/ or www.swissotel.com/EN/Careers/RECRUITMENT/join+us.htmto learn more about Fairmont Hotels & Resorts and Swissôtel Hotels & Resorts and the extraordinary opportunities that exist.


At Fairmont Singapore and Swissôtel The Stamford we offer our guests the finest hospitality experience in each of our destinations. Your contribution is important to the success of our Company and we are committed to providing an environment that will foster and reward your efforts. Our teams around the globe endeavour to provide a safe, attractive and dynamic working environment, which will encourage you to take initiative and demonstrate your best abilities. Together we design career plans and unveil new professional perspectives through our various development programs, and with your contribution you will help make your ambitions real. An exciting future awaits!

We regret to inform that only shortlisted candidates will be notified.

Primary Location: Singapore-Singapore-Fairmont Singapore & Swissôtel The Stamford

Employee Status: Regular

Job Level: Management / Supervisory

Schedule: Full-time

Shift: Rotating / Shift Work

Travel: No

Closing Date: 02.Feb.2017, 11:59:00 PM

Req ID: VAA01280