Job Type(s): Permanent, Full Time
Timing/Shift: 5 Day Week, Weekends, Shifts
Industry: F&B
SGD 2,900 - 4500
Monthly
Job Type(s): Permanent, Full Time
Timing/Shift: 5 Day Week, Weekends, Shifts
Industry: F&B
Singapore
Primary/Secondary School/'O' Level
Non-Executive
6 Years Experience
Travel to office
6 Years Experience
Travel to office
SGD 2,900 - 4500
Monthly
Job Description
- Responsible for managing the day to day culinary operations in the assigned F&B outlet.
- Responsible for all food productions for the assigned outlet.
- Ensure quality, consistency, portions and presentations of all products.
- Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
- Ensure sauces, soups, dressing and food-related items are prepared according to recipes.
- Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
- Develop and monitor food and labor budget for the section.
- Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approve the requisition of products and other necessary food supplies.
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Implement control to minimize food waste.
- Consult the Executive Chef about food production aspects of special events being planned.
- Cook or directly supervise the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluate products to assure that quality, price and related goods are consistently attained.
- Visit dining area periodically to gather feedbacks on food from guests
- Any other duties that may be assigned from time to time.
Job Requirements
- Certificate in Culinary skills, or its equivalent.
- Minimum 6 years’ relevant working experience in culinary in resorts and up-market hotels.
- Knowledge in various cooking methods, ingredients, equipment and procedures.
- Familiar with industries’ best practices.
- Accuracy and speed in handling emergency situations and providing solutions.
- Excellent organizational and management skills.
- Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
- Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.