Chef De Cuisine (Asian) Job at SOFITEL (Singapore)

Job Description

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances. We represent the renowned French living and Sofitel hospitality in Singapore.

Job Responsibility

Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes
Manage all kitchen ambassadors, including chefs, cooks and stewarding
Track the kitchen's inventory, place orders, monitor equipment maintenance and condition and ensure that a kitchen operates alongside state and federal health and safety codes
Responsible for the follow up of the consistent implementation of standard food preparation and presentation established for the outlets and banquet
Responsible for tasting and modifying recipes for the menu
Responsible for tasting batches of food as they are prepared to ensure their quality
Conduct immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to the Executive Chef
Accomplish requisition for food and operating supplies for his/ her section & department
Attend daily meetings with Director of Culinary and ensure that relevant information is relayed on to department teams
Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
Responsible for creating new innovative dishes
Hands on supervision of the restaurant
Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine
Ensure food standards, preparation, presentation and cooking techniques are maintained at a quality
Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way
Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen team to meet Health & Safety regulations and food preparation guidelines
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven
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.

Requirements

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.

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Chef De Cuisine (Asian)

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