Chef De Cuisine

Description

An exciting opportunity has arrived at a luxury boutique hotel group in Singapore with four hotels, all of which are franchised under an international hospitality brand. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

Operational Ownership: - Ensure consistency and highest quality in taste, presentation, and food temperature. - Maintain quality and cleanliness of all food displays. - Drive creativity in menus and food displays. - Ensure smooth and effective communication across the team. - Comply with local food safety standards and legislation. - Oversee kitchen equipment maintenance and hygiene standards. - Lead recipe and menu development for seasonal items and special events. Administrative: - Conduct monthly meetings to review updates, cost control, guest feedback, and hygiene. - Attend F&B strategy and executive committee meetings. - Conduct daily briefings with updates on priorities, guest feedback, and banquet production. - Prepare CAPEX budgets for new equipment needs. Financial Performance: - Oversee purchase orders, requisitions, and inventory. - Review daily food cost analysis to ensure alignment with budget and forecast. - Conduct monthly market surveys and inventory reviews. - Implement portion control, proper storage, and FIFO practices. - Review and analyse P&L statements, recommending corrective actions as needed. People Management: - Delegate responsibilities effectively to team members. - Maintain staffing levels in line with business volume and service standards. - Identify potential leaders and develop succession plans. - Ensure continuous training and conduct regular performance appraisals. - Mentor junior staff on technical and professional standards. Sustainability: - Minimise wastage and follow sustainable practices in the workplace. - Be sensitive to environmental and cultural surroundings. General: - Perform additional duties as assigned. - Maintain professionalism and serve as a role model. - Adhere to company’s principles, values, and grooming standards. - Be flexible to support different business functions or properties as required.

Qualifications and Requirements

Education and Experience: - High school diploma or GED with 5 years’ relevant experience in culinary, F&B, or related field. OR - Degree in Culinary Arts, Hotel/Restaurant Management, or related major with at least 10 years’ relevant experience.