The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.
Main responsibilities include, but not limited to, staffing, quality, training and development of team members.
Primary Responsibilities
Food Quality
- To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
- Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
- Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
- Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
- Constantly assesses freshness, presentation and temperature of food served.
- Supervises food tasting sessions.
Cost Control
- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
- Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene And Sanitation
- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
- Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
- To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
- Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
- Ensures that all equipment is hygienically stored in its designated area.
- Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
- Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.
Management And Leadership Of The Culinary Team
- Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
- Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
- Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
- Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
- Ensures smooth and effective communication among the kitchens and with other departments.
- Ensures that all deadlines are met.
Training, Learning And Development Of Culinary Team
- Conducts training regularly for colleagues to develop their skills/new menu items.
- Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
- Guide sthe departmental orientation for new hires.
- To ensure that colleagues are aware of hotel rules and regulations.
- To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.
Involvement In Wider Job Function Relationships
- Maintains collaborative working relationships with colleagues, supervisors and managers.
- Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
- Continually improves product through obtaining feedback from guests and patrons.
- Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
- Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
- Performs any other duties and responsibilities that may be assigned.
