WHAT’S THE JOB?
Responsible for supporting the Chef de Cuisine in managing the daily productions, preparation, presentation and stock ordering of all day dining restaurant operation consist of charcuterie, cheese, wood fired flatbread, open show kitchen and desserts (inclusive of in room-dining, lobby lounge and poolside), monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved.
YOUR DAY-TO-DAY
- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
- Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- Lead a team of 20 members with CDC and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
- Actively share with CDC the conduct and work performances of junior colleagues; ideas and opinions
- Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
- Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
- Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
- Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
WHAT WE NEED FROM YOU
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 5 years’ related experience as a chef including in 2 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
- Preferred cuisine knowledge of Western European / Local
- Oral and written fluency in English
- Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
- Commitment to work rotating shifts, weekends and public holidays
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Outgoing and people oriented
- Motivator and confident in problem handling
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
- Proficient in Excel and Microsoft word
- Look smart – wear your uniform with pride
