Company Description
Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.
The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.
Job Description
Job Responsibilities:
1. Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
2. Responsible for the daily requisitioning of all food goods.
3. Be familiar with local requirements and sanitation regulations.
4. Provide leadership, training and supervision on all production in his kitchen and oversee the quality as well as timely distribution of the food product served.
5. Work closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
6. Create enthusiasm for training and development amongst his subordinates.
7. Motivate and lead by example.
8. Communicate food trends and market needs to ambassadors.
9. Communicate local requirements, food sanitation laws, safety regulations and others to all staff.
10. Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
11. Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
12. Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
13. Ensure that positive working relations with non-Food and Beverage departments are fostered, giving cooperation at all times.
14. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
15. Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
16. Assist the Executive Chef in compiling the annual marketing plans and budgets.
17. Ensure disciplinary and grievance procedures are properly adhered to and followed.
18. Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
19. Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
20. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
21. Conduct weekly inspections of kitchens and restaurants with follow-ups.
22. Prepare monthly work schedule for his subordinates, create and develop new dishes and recipes by keeping up with the latest market trends.
23. Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
24. Assist in the preparation and control of daily and weekly market lists.
25. Be fully responsible for the labour budget of his assigned kitchen department.
26. Any other reasonable request as required by Hotel Management.
Qualifications
Job Specifications:
1. Previous experience of similar level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment.
2. Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
3. Ability to work autonomously.
4. Willingness to undertake further development.
5. An understanding of luxury guest expectations.
#J-18808-Ljbffr