Executive Sous Chef - Singapore - RC HOTELS (PTE.) LTD.

RC HOTELS (PTE.) LTD.

Verified Company

Singapore

1 week ago

Posted by:

Wei Jie

beBee Recruiter

Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore's shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore's landscapes at your convenience.

With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia's largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs.

We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Sous Chef

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

Managing smooth operations of both Chinese and Western Banquet for Raffles City Convention Centre (RCCC)
Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
Provide guidance to senior culinary team members, including, but not limited, to line cooking, food preparation, and dish plating
Improve waste reduction and manage budgetary concerns
Supervises all food preparations and presentation to ensure quality and restaurant standards
Accuracy in recipes, cost control, ordering and stock management
Strict adherence to purchase procedures
Leading by example on all hygiene requirements
Regular review of guest comments so that improvements can be driven in VOG
Liaison between Food and Beverage departments and rest of hotel effective for guest experience
Work closely with Director of Culinary Operations in promoting company's culture, mission and philosophy
Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
Maintain kitchen organization, staff ability, and training opportunities
Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
Ensure that the culinary department adheres to all company and hotel policies and procedures
Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
Manage associates fairly and take a personal interest in knowing all culinary associates
Ensure that the overall culinary department is motivated and positive feedback on work performance is given
Coach and counsel employees in a timely manner and in accordance with Company policy
Identify strenghts and weakness and provide timely feedback to the individual
Assist to set departments targets and goals, and lead the Culinary team to achieve goals
Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
Work with engineering department to improve functional operation of kitchens
Identify, experiment and implement new technology enhancements to improve work processes
Ensure cleanliness and appearance of all Kitchens and related areas
Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
Provide a level of Safety & Security for all team member whilst working
Develop own knowledge and skills to grow as a business leader

Qualifications:

Relevant Culinary School or College Diploma, preferred
Minimum 10 years relevant experience in the Management Culinary position, preferably in similar operations style
Basic Food Hygiene Certificate, FSMS Lvl 3 SFA
Strong working knowledge on the computer, Microsoft Office, Procurement & Requisition module
Knowledge of NEA & MOH regulations in Singapore
Knowledge of labour laws and visa requirement in Singapore
Good interpersonal skills with ability to communicate with all levels of employees
Service oriented
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to work independently and has good initiative under dynamic environment
Self-Motivated and Energtic
Possess strong leadership qualities, sound judgement and decision making and problemsolving s