Sous Chef - Singapore - Grand Imperial Hotel Pte. Limited

Description

A Chef de Partie supervises kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen team member in order to prepare, cook and present food according to hotel standard recipes.

. Works with locally available fresh products wherever possible

. Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

. Supervises kitchen personnel and coordinates their assignments to ensure economical and timely food production

. Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner

. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies

. Assists the Head Chef with the development and maintenance of policies & procedures, work processes and standards of performance within the Department.

. Directs subordinates to ensure productivity meets standards given in accordance with Hilton Brand Service Standards

. Ensure new technology & equipment are embraced, improving productivity whilst taking work out of the system

. Through hands on management, supervise closely all his team in the performance of their duties in accordance with policies & procedures and applicable laws

. Delegate appropriately, duties and responsibilities to equipped and resourced team members, nurturing and developing them whilst ensuring standards of operation and safety are maintained

. Develop and assist with training activities focused on improving skills and knowledge

. Monitor team member morale and provide mechanisms for performance feedback and development

. Handles guest and team members enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up

. Is knowledgeable in statutory legislation in team members and industrial relations, understanding and strictly adhering to rules & regulations established in the Team member handbook and the hotels policies concerning fire, hygiene, health & safety

. Ensure high standards of peronal presentation & grooming

. Maintains positive guest and colleague interactions with good working relationships

. Exercise responsible management and behavior at all times and positively representing the hotel management team and Hilton

. Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company

. Effectively communicate guiding principles and core values to all levels of team members

. Attends and contributes to all Meetings as required

. Ensure all team members provide a courteous and professional service at all times

. Assist in hotel operations when required