JOB SCOPE· Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef· Ensures overall efficiency in food production and general cleaning of kitchens, equipment and utensils.· Ensures local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.· Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.· Ensures that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.· Develops interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets.· Tastes food regularly and expresses informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.· Reviews sales and food cost on a regular basis to achieve budgetary goals.· Assists the Executive Chef with annual budgets.· Evaluates, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.· Coordinates equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward· Estimates food consumption to schedule purchases and requisition of raw materials.· Maintains a good knowledge of industry trends and changes.· Ensures non-standard culinary requests are met, in particular due to special dietary needs of guests.· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.· Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.· Investigates and resolves guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.· Ensures a cooperative and professional rapport is maintained with all external controls.· Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.JOB REQUIREMENTS· Degree or Diploma in Culinary with at least 12 years of experiences in a high-volume restaurant or 4-5 star hotel.· Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment.· Knowledge of Japanese Cuisine, preparation and service is an advantage.· Understand latest culinary concepts in a broad range of cuisines· Good knowledge on basic accounting and calculation of food costs.· Excellent logistical, culinary and leadership skills.· Able to instill safety and sanitation habits.· Fluent in English, knowledge of additional languages is advantages.· Willing and able to work shift work.· Have a well-groomed, professional appearance.· Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.Advertised: 19 Feb 2024 Singapore Standard Time Applications close:
