Total 1 job vacancies by Mandai Resorts Pte. Ltd.

Main Duties and Responsibilities

We are seeking a talented and accomplished Executive Sous Chef for our All-Day Dining here at Mandai Rainforest Resort by Banyan Tree. Possessing culinary creativity and expertise, the successful candidate will be responsible for providing exceptional and unforgettable dining experiences for our guests.

Key Responsibilities

Leadership:

• Assist in overseeing daily kitchen operations, ensuring that food quality, consistency, and presentation meet the luxury standards of the hotel.
• Lead and mentor kitchen staff, ensuring efficient workflows and promoting teamwork and positive morale.
• Develop and implement training programs for kitchen personnel to uphold high culinary standards and safety protocols.
• Supervise and guide chefs and kitchen staff during food preparation and cooking to ensure the best practices in culinary techniques.

Menu Development and Innovation:

• Collaborate with the Director of Culinary to develop and execute menus for our Resort. The Executive Sous Chef will create unique and innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation.

Operational Management:

• Oversee inventory management and ordering of kitchen supplies, ensuring cost control without compromising quality.
• Monitor food safety and cleanliness standards to comply with health and safety regulations (e.g., HACCP).
• Ensure kitchen equipment is maintained and operates efficiently, scheduling repairs when necessary.

Quality Control:

• Conduct regular inspections of food preparation, portioning, and presentation to ensure consistency and quality.
• Address guest feedback promptly and implement corrective actions when necessary.
• Ensure that all dishes are prepared to the highest standards of taste, presentation, and hygiene.

Financial and Cost Control:

• Assist in managing food and labor costs through careful planning and efficient kitchen operations.
• Implement waste reduction strategies and optimize resource utilization without compromising quality.
• Monitor and control the kitchen budget to achieve financial objectives.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 5 to 9 years of culinary experience as a Head Chef in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background. Pre-opening experience will be an advantage.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.