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.
