Chef de Cuisine (Singapore)
Roles & Responsibilities
Job Summary
Assists the Executive Chef and Executive Sous Chef in the supervision and smooth operations of the assigned kitchen, including training, preparation and service of food and cleanliness and hygiene
Assists any sections when required
Manages food costs by adopting best practice
Builds and leads an effective team
Job Responsibilities include, but are not limited to:
Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge
Assists in building an efficient team by taking an active interest in their welfare, safety and development
Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency
Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved
Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled
Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations
Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire
Ensure the quality of food preparation is in accordance with the established standard
Ensure the cost-effective production of raw materials so as to minimize wastage
Check all incoming food items to ensure product consistency in quality, appearance and taste
Conducts spot checks on outgoing dishes to ensure that the established standard is met before serving to the guests
Checks food items/ingredient stock and prepares the daily market list
Creates new dishes for menu planning
Ensure the highest hygienically standard in the preparation, storage and handling of food according to ENV standards
Ensure electrical, and mechanical equipment and utensils are in operation and properly maintained.
Prepares the weekly duty roaster for the outlet so as to maximize productivity.
Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.
Assists and check the quality and consistency of food produced and served at all times.
Keep abreast with new products and innovations.
Liaise with Central Purchasing Department on new products and innovations.
Keep abreast with market trends.
Keep abreast with competition from the market.
Conducts interviews and selects applicants.
Conducts disciplinary actions on employees.
Feedback to the Executive Chef on the performance of employees.
Performs any other duties as may be assigned from time to time by the Management
