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Raffles Hotel Singapore - Executive Sous Chef, yi by Jereme Leung

Full-time

Singapore

F&B / Tourism / Hospitality

10 months ago

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards..

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
Responsible for the planning, co-ordination and supervision of all menu implementations.
Constantly be alert on freshness, presentations and temperature of food served.
Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
Supervises all food tasting sessions.
To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
Ensures that the open kitchen is well organised and presentable at any given time.
To be careful in preventing the usage of spoiled or contaminated products in any phrase 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

Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
Constantly strives to improve kitchen operating procedures.
Proposes and initiates when approved, new services and products for our guests.
Ensures disciplinary and grievance procedures are properly adhered to and followed.
Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Ensures that positive working relations with other departments are fostered giving cooperation at all times.
Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
Supervises the work of the colleagues and 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 a correct and professional operation is conducted and 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.
Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
Ensures that daily line-up is conducted within respective outlet.
Ensures that all deadlines are met.
Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
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.
Guides the departmental orientation for new hires.
Ensures that colleagues are aware of hotel rules and regulations.
Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
Performs any other reasonable duties as required by the department head from time to time.
To uphold 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.

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