Executive Chef - Singapore - Royal Ocean Marine

Royal Ocean Marine

Verified Company

Singapore

4 weeks ago

Posted by:

Wei Jie

beBee Recruiter

Description

Job purpose
This position reports directly to the Director of Food & Beverage & the Executive Chef. This position is responsible for Chinese food production, develop menus, food purchase specifications and recipes. Supervise, mentor and motivate staff. Maintain highest professional food quality and sanitation standards.

Duties and responsibilities
Monitor and Oversee Financial Management of the Department

Strategic/Business Plan development, updating and monitoring;
Ensures development of annual budget and cost management, within the context of Food & Beverage-Kitchen operation.
Manage the Staff
Ensures appropriate staffing consistent with needs and within the constraints of the organization's physical and financial resources;
Recruits, selects, orients and develops staff to meet standard performance;
Plans, organizes, directs, coordinates the Food & Beverage-Kitchen Operation's work plan; assigns projects and programmatic responsibilities; reviews and evaluates work methods and procedures; meets with staff to identify and resolve problems.
Develop, Plan and Deliver Programs and Services
Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy;
Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times;
Instills an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts;
Retains employees through involvement in training and development;
Understands to use food order purchasing system;
Directs and guides multiple teams of chefs in providing a consistently high quality of food;
Takes ownership of restaurant, banquet, VIP Floors and all areas assigned to him;
Always looking for improvements in all aspects of the operation;
Communicates regarding the tasks and job responsibility;
Develops and identifies new products and equipment, to improve the production of the restaurant, banquet etc.;
Develops and defines quality standards of food preparation and presentation of the food (a la carte and buffet);
Encourages staff participation while setting expectation for job performance;
Works closely with the restaurant managers, banquet operation and sales, VIP services and F&B Service (planning & strategy, meetings & guest feedback review);
Must be well aware with HACCP expectation and ensure high standard of hygiene and work methods are meet;
Cost control oriented chef and menu costing;
Assists in other areas of the operation when required.