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
Ensure that all recipes and product yields are accurately costed and reviewed regularly
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
Creative menu planning and correct food preparation for each outlets including banquets
To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
To be aware of all financial budgets and goals
Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
Manage associates fairly and take a personal interest in knowing all culinary associates
Coach and counsel employees in a timely manner and in accordance with Company policy
Identify strengths and weaknesses and provide timely feedback to the individual
Ensure that weekly work schedules and annual leave planners are administered and filed correctly
Assist to set departmental targets and goals, and lead the Culinary team to achieve the goals
Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
Work with engineering department to improve on functional operation of kitchens
Identify, experiment and implement new technology enhancements to improve work processes
Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
Qualifications
Basic Food Hygiene Certificate
Relevant Culinary School or College Diploma, preferred
Minimum of 3 to 5 years relevant experience in the management culinary position, preferably in similar operations style
Strong working knowledge with computer, Microsoft Office, Procurement & Requisition module
Knowledge of labour laws and visa requirements in Singapore
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
Possess strong leadership qualities, sound judgment and decision making and problem-solving skills with high integrity
Additional Information
Job Highlights
Birthday Leave
Discounted Room Rates across ACCOR Properties
Duty Meals
