Company Description
HOTEL OVERVIEW
Strategically located in the heart of Singapores shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapores landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asias largest spas, Willow Stream Spa.
ABOUT OUR COMPANY
At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.
Job Description
Efficient preparation of dishes and meals
Ensure consistent and smooth running of food production
Accuracy in recipes, cost control, ordering and stock management
Strict adherence to purchasing procedures
Leading by examples on all hygiene requirements
Regular review of guest comments so that improvement can be driven in VOG
Liaison between Food and Beverage departments and rest of hotel effective for guest experience
Exceeding customers expectation by encouraging and promoting high level of service
Present in the Kitchen during service time
Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation
Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods
Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
Drive constant service and system improvement, be entrepreneurial
Developing strategy for cross-marketing with the aim of increasing profit
Use the performance review process to identify and develop talent for growth management performance issues
Follow guidelines provided in Colleague Handbook
Set example to others on personal hygiene and cleanliness on and off duty
Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
Acquire culinary knowledge and skills to grow as a Chef de Cuisine
Qualifications
Relevant Culinary School or College Diploma, preferred
Minimum of 5 years relevant experience in the management culinary position, preferably in similar operations style
Basic Food Hygiene Certificate
Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module
Good interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated and energetic
Additional Information
Job Highlights
Birthday Leave
Discounted Room Rates across ACCOR Properties
Duty Meals
