Company Description
Job Description
The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.
Main responsibilities include, but are not limited to, staffing, quality, training and development of team members.
Primary Responsibilities
Food Quality
1. To be responsible for monitoring food quality and consistency and ensures that the food presented to our guests is of the highest quality standards.
2. Supervises and monitors kitchen operations, works with yield testing, product identification and ensures that the proper rotation and labelling is followed according to guidelines and product specifications.
3. Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
4. Works closely with receiving and storeroom to ensure that goods received are of the standard quality and meet hotel’s specifications.
5. Constantly assesses freshness, presentation, and temperature of food served.
6. Supervises food tasting sessions.
Cost Control
1. Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
2. Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene And Sanitation
1. To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
2. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens, including working areas such as refrigerators, freezers, ceilings, walls, floors, shelving, working tables and utensils.
3. Ensures that all equipment is hygienically stored in its designated area.
4. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within their expiry date.
5. Prevents using spoiled or contaminated products in any phase of food preparation.
Management And Leadership Of The Culinary Team
1. Supervises all colleagues’ performance and is viewed as approachable and fair when dealing with all the Chefs on culinary matters.
2. Assigns specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of kitchen management.
3. Liaises with all departments to ensure correct and professional operation is conducted.
4. Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency.
5. Ensures smooth and effective communication among the kitchens and with other departments.
6. Ensures that all deadlines are met.
Training, Learning And Development Of Culinary Team
1. Conducts training regularly for colleagues to develop their skills and new menu items.
2. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
3. Guides the departmental orientation for new hires.
4. Ensures that colleagues are aware of hotel rules and regulations.
5. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
Involvement In Wider Job Function Relationships
1. Maintains collaborative working relationships with colleagues, supervisors and managers.
2. Builds guest loyalty and develops professional relationships with local guests and regular patrons.
3. Continually improves product through obtaining feedback from guests and patrons.
4. Upholds Accor values when undertaking any tasks and in any internal and external interactions.
5. Follows sustainable procedures and practices that support ‘Planet 21’ initiatives.
6. Performs any other duties and responsibilities that may be assigned.
Qualifications
Candidate's Profile
Knowledge and Experience
1. Minimum Professional Certificate in a Culinary-related field.
2. Minimum of 5 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
3. Proficient in written and conversational English.
4. Prior work experience in Singapore or South East Asia preferred.
Competencies
1. Good interpersonal skills with ability to communicate with all levels of colleagues.
2. Service oriented with an eye for details.
3. Multicultural awareness and able to thrive within a culturally diverse environment.
4. Good presentation and influencing skills.
5. Flexible and able to embrace and respond to change effectively.
6. Ability to work independently and has good initiative under dynamic environment.
7. Self-motivated and energetic.
8. Leads to constantly improve the guest and colleague service experience.
9. Leadership skills required – collaborative, enabling, and entrepreneurial.
10. Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.
Additional Information
Restaurant Profile
Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire.
Benefits of Joining Raffles Hotel Singapore
1. 5-day Work Week.
2. Duty Meals are provided.
3. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
4. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
5. Medical and Wellness Benefit.
6. Comprehensive Insurance Coverage.
7. Local/Overseas Career Development & Growth Opportunities.
8. Holistic Learning and Development Opportunities.
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