Food Production Planning

• Craft sophisticated, high-end menus that showcase culinary creativity, exquisite presentation, and use of premium ingredients.
• Collaborate with chefs to develop unique signature dishes that embody
• luxury and exclusivity.
• Menu planning
• Collaborate with Guest chefs' promotions.
• Standard recipes with clear COG and production descriptions.
• Develop and maintain quality levels.
• Develop food specifications for Halal & all outlets.
• Develop brief description of all menu items as it relates to taste, texture and ingredients; show and tell for all items served.
• Ensuring adherence to budget and forecasting of food cost

Quality Assurance:

• Establish and maintain the highest standards of culinary excellence, ensuring a consistent and unparalleled dining experience.
• Conduct regular tastings and inspections to guarantee the quality and precision of every dish. Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience.

Operational Precision:

• Streamline kitchen operations to reflect the precision and efficiency expected in luxury & large scale dining.
• Implement systems that uphold the seamless execution of culinary services in a multi-location luxury environment.

Raffles City Convention Centre:

• Supervise culinary department, delegating and assigning duties and responsibilities to the Executive Chef, Chief Steward and staff to ensure the accurate and timely production of all catering events.
• Evaluate changes in guest needs, the hotel’s guest mix, industry and competitive trends to recommend appropriate products, services and operational changes to ensure guest satisfaction, market dominance and financial returns.
• Develop daily, seasonal and special event menus designed to increase sales and enhance the guest experience.
• Meet with clients as needed to ensure total guest satisfaction.
• Establish and ensure adherence to all product quality, consistency, presentation, portioning.
• Direct and train staff on new food items and provide on-going monitoring to ensure comprehension.
• Design skills level training and development plans for all culinary team members.
• Supervise, assign duties and responsibilities to ensure proper kitchen and equipment maintenance, efficiency, storage, safety and sanitation in multiple kitchens and food service areas.
• Conduct regular safety, sanitation and general product and personnel inspections to ensure all hotel standards and state health regulations are met.
• Forecast labor expense and overseeing the scheduling of the culinary and stewarding staff to ensure both adequate staffing and budgeted labor costs.
• Recruit, interview, train, coach, praise, counsel and discipline in accordance to company standards.
• Ensure all necessary reports and forms are completed on time and filed in accordance with company standards.
• Conduct and participate in daily, weekly, monthly and quarterly meetings to ensure exceptional communication and adherence to all operational procedures and expectations.

Administration/Supervisory Activities

• Daily supervision of all kitchen areas.
• Reviewing daily reports as they relate to food and labour / food waste with immediate follow up where and when required.
• Daily spot checks on purchasing and receiving.
• Periodically participate in month end inventories.
• Budget planning and monitoring for adherence.

Goals And Objective Settings

• Assist to set departments targets and goals and lead the culinary team to achieve 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 functional operation of kitchens.
• Identify, experiment and implement new technology enhancements to improve work processes.

Personnel Training/Development

• Recruit, mentor, and inspire culinary talent for respective kitchens and stewarding management.
• Foster a culture of continuous improvement and refinement within the culinary teams, ensuring they embody the luxury brand ethos.
• All employees receive formal training necessary for them to perform this job.
• Cross-training is done wherever possible.

Supplier and Ingredient Selection

• Source and maintain relationships with exclusive suppliers of premium and rare ingredients.
• Work with Purchaing team to negotiate with suppliers to secure the finest products and maintain a distinct edge in the luxury culinary market.

Innovation in Luxury Culinary Trends:

• Stay at the forefront of global luxury culinary trends and innovations.
• Infuse creativity and uniqueness into menus, constantly pushing the boundaries of what is considered exceptional.

Brand Ambassadorship:

• Represent the culinary vision of the brand in media events, luxury showcases, and exclusive culinary experiences.
• Contribute to the overall luxury brand positioning through culinary excellence.

About the job

Reporting to the Goods Flow Team Manager, you will be responsible for the goods flow process in receiving or replenishment or full serve in the warehouse; ensuring the most efficient, commercial and safe way possible to provide a good shopping experience for our customers.

Your assignment

• You will contribute to the On-Shelf Availability for our customers, using the correct and on-time execution of the assigned goods flow working methods.
• You will perform replenishment tasks in the assigned area, that support an efficient goods flow process and data integrity productivity goals. 
• You will perform inventory checks and ensure data integrity on periodic basis
• You will follow quality, security and safety service standards and comply with procedures, rules and regulations
• You will support other areas of replenishment or departments when required
• You may be required to operate pallet jack or machinery such as Forklift, Reach Truck or Power Stacker

What you’ll do:

• Conceptualize concept and schematic designs for softscape and hardscape, including construction stage.
• Experienced in nursery visits with understanding on plant and shrub species in Singapore
• Negotiate with contractors on design requirements and building progress.
• Oversee progress of on-site work; ensure project is built according to design plans and resolve any issues that may arise
• Work with a multi-disciplinary team to make sure that the building plans meet the necessary building standards.
• Lead landscape architecture design and execution for high profile projects, provide design directions to the project teams and control design quality.
• Responsible for financial management of the project, ensure key deadlines are met and staff are working together effectively; Lead design in a holistic process-oriented approach based on a contemporary innovative methodology from the vision to build works;
• Evaluate, select, and apply standard landscape architecture design techniques, procedures and criteria.
• Play a key role in client and government management and keep positive feedback and satisfaction; Confer with clients regarding design schemes and implementation.
• Develop solutions that effectively address the social, legal and economic implications of the physical form