Executive Chinese Chef

Job description

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

·  Ensure a professional running of the kitchens and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
·  Responsible for the daily requisitioning of food items
·  Aware of profitability and cost conscious              
·  Familiar with local requirements and sanitation requirements
·  Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
·  Works closely with the Director of Culinary in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
·  Communicate food trends and market needs to the ambassadors.
·  Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
·  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.
·  Plan in conjunction with the Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
·  Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
·  Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
·  Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
·  Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.
·  Assist the Director of Culinary in compiling the annual marketing plans and budgets.
·  Ensure disciplinary and grievance procedures are properly adhered to and followed.
·  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.
·  Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
·  Co-ordination of the stewarding team to meet the kitchen’s requirements.
·  Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
·  Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

Qualifications

·  Previous experience at a senior chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
·  Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
·  Has complete knowledge and understanding of all cookery methods.
·  Thorough understanding of all occupational health and safety issues.
·  Understands the needs and direction of the hotel.
·  Demonstrates flexibility and enthusiasm.
·  Interpersonal skills, communicator, team player and gives direction.
·  Has thorough knowledge of all food products, local and imported.
·  Presentable, well-groomed with good leadership qualities and motivation skills.
·  People-oriented
·  Able to work under pressure and independently.