Chef de Cuisine

Roles & Responsibilities

The Chef de Cuisine is the culinary ambassador of the restaurant, leading the outlet's additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L Budget and forecast, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Pre-opening Requirements and Responsibilities

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviews contracts, and quality control during all stages of the project.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Prepares training manual and conducts departmental service training in coordination with Learning and Development team.
• Develops pre-opening training schedule in coordination with Learning and Development team.
• Establishes colleague's working schedule in line with operational requirements and regulations issues Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria.
• Creates simulation schedule, menus and critique form in coordination with Outlet and Banquet Manager.
• Establishes operating par stock for small kitchen equipment.
• Establishes menu pricing based on market knowledge and cost considerations.
• Able to create Standard Operating Procedures to support menu.
• Able to create recipes using Procurement program.
• Establishes minimum/maximum par stock for non-perishable products.
• Creates a kitchen maintenance equipment check list to be conducted on weekly basis with Engineering team.
• Establishes a monthly walk-through schedule with Hygiene Officer in coordination with Outlet Manager.

Food Quality

• To be able to perform hands on duties as and when required to demonstrate a variety of international cuisine through food tasting.
• To be responsible for monitoring food quality and consistency in order to ensure that the food presented to guests is of the highest quality standard.
• To consistently monitor through daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times.
• To constantly be alert on freshness, presentations and temperature of food served.
• To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel's specifications.
• To supervise food tasting sessions.
• To demonstrate creativity without compromising food quality and presentation.

Cost Control

• Controls and ensures that expenses/purchases/requisitions are within budget limits.
• Maintains food gross profit set by Hotel without jeopardising quality and guest experience.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Able to demonstrate management abilities when required by the Chef's Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
• Updates menu recipe costing and menu planning for promotions.

Hygiene and Sanitation

• Responsible for the hygiene and cleanliness of all kitchens including culinary and service colleagues. Ensures grooming and hygiene practices of chefs are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Daily opening and closing duties are followed.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Enforces high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines.
• Ensure kitchen is in line with HACCP standards.
• Liaises and works closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation.

Management and Leadership of the Culinary Team

• Become a mentor and role model.
• Supervises all colleague's performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues' productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.

Training, Learning and Development of Culinary Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items.
• Guides the departmental orientation for new hires.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Builds a base of long-term loyal patrons (consisting of local community, expatriates and in-house guests) through exceeding guests' expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports corporate social responsibility and sustainability effors.
• Performs any other duties and responsibilities that may be assigned.

Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English as well as one additional language.
• Prior work experience in Asia, Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Pre-opening experience preferred.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.
• Extroverted and team player.
• Service oriented with an eye for details, passion and innovative.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Outstanding presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively and swiftly.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.
• Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager.
• Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine.

Tell employers what skills you have

Recipes
Influencing Skills
Teamwork
Sustainability
Leadership
Able To Multitask
Quality Control
Ability To Work Independently
Food Quality
Handle guest feedback
Sanitation
Approachable
Corporate Social Responsibility
Guest Satisfaction
Communication Skills
HACCP
Sourcing
Cost Control
Culinary
Kitchen Management

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