Department: Kitchen
Employment Type: Permanent - Full Time
Location: Singapore - Singapore
Compensation: $5,500 - $6,500 / month
Description
The job of
Chef De Cuisine is executed satisfactorily when:
- Standard recipes are developed and written.
- New dishes and products are developed.
- Outstanding culinary technical skills are maintained.
- Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
- Effective employee working relationships are established and maintained.
- All HACCP guidelines are achieved and maintained.
Main Responsibilities
- Assist with organizing special events and special food promotions.
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
- Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Maintain a hygienic kitchen and personal hygiene.
- Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Approve leave after considering hotel occupancy.
- Work with superior in the preparation and management of the department's budget.
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
- Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Implement and practice HACCP.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
