- Planning and directing food preparation and culinary activities
- Modifying menus or create new ones that meet quality standards
- Estimating food requirements and food/labor costs
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
- He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
- Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staffs.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
- Frequently review finished products for quality and presentation before the orders are send to guest.
- Able to perform additional duties as requested by the hotel management as and when required.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
Requirements and skills
- Proven working experience as a Head Chef
- Prepare Asian, Western, Italian menu and food
- Prepare Indian dessert, like ladu, halwa, jelabi, and western dessert
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Diploma In hotel Management and catering
- Strong knowledge of Indian and TEX MEX cuisine
- Minimum 20 years’ experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
- Minimum experience in singapore 15 years, so it is easier to get with the trend
- Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
- Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
