This position is accountable for producing the following result:
To lead Employees Only Singapore’s kitchen program by example and doing: Managing the kitchen, ensuring that consistency and quality are carried through to execution. You’ll lead and manage the kitchen team. You will be a role model, and hold your kitchen team accountable, to systems so that the kitchen maintains and excels in both an innovative and profitable food program, forming the foundation for a cohesive food and beverage experience.
WORK LISTING:
Strategic Work:
1. Execute Employees Only Singapore’s food program with quality and consistency
2. Daily leadership and management of the kitchen team
3. Manage kitchen operations
Tactical Work:
1. Execute Employees Only Singapore’s food program with quality and consistency
· Control and direct the food preparation process and any other relative activities
· Construct menus with new or existing culinary creations ensuring the quality and consistency of menu items
2. Daily leadership and management of managers, guest relations officers, servers, bartenders, busser/runners
· Provide strong presence and leadership amongst the kitchen team and FOH staff
· Work with team members in service to minimize wastage and increase productivity and efficiency
· Organizing kitchen staff so that everyone is set up for success
· Train service staff on food knowledge
· Set expectations and hold people accountable for behavior
· Communicate to General Manager, Assistant General Manager, following escalation points
3. Manage kitchen operations.
· Holds daily pre-shift meetings and departmental meetings
· Communicate daily with reservations department with respect to reservation and guest count, special events, VIPs, special dietary requirements and/or seating arrangements
· Cost control
· Inventory
· Estimate kitchen staff workload and compensations
· Comply with nutrition and sanitation regulations and safety standards
· Arrange for repairs when necessary
· Remedy any problems or defects
· Foster a climate of cooperation and respect between co-workers
· Any other duties tasked by director or based on operational needs
· Scheduling and labour costing for the kitchen team
STANDARDS:
Position-Specific:
• Organized: Prepared and ready to work, impeccable with follow-through
• Communication: Thorough and transparent, closes loops to management, able to articulate problems & needs
• Lead by example & doing: Work alongside the team, and be present to hold people through to accountability
• Always striving for better (never complacent)
• Problem – Solution – Action oriented
• Making yourself available for what’s needed the most (e.g. filling in when needed)
• Able to hold employees accountable (able to conduct 1-1s, verbal warnings, write-ups, & advocate for people’s promotions)
