Chef de Cuisine

4 weeks ago

Singapore THE FULLERTON HOTEL Full time
Roles & Responsibilities

The Chef de Cuisine assists the Executive Sous-Chef and Director of Culinary in overseeing the kitchen, ensuring a positive work environment and strong employee relations. Responsible for training and developing kitchen staff, with a focus on Asian (including local classical dishes) and Western cuisines. Must consistently produce high-quality, fresh, and safe food. This is a hands-on role requiring solid experience in a busy all-day-dining environment. The Chef ensures all quality, hygiene, and cost standards are met or exceeded by both themselves and their team.



  • Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  • Plan in conjunction with the Executive Sous-Chef, Culinary Director and outlet F&B Manager activities, promotions, menu implementations according to the annual marketing plans.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Guide the entire team in decision-making and judgement.
  • Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assist the Team in compiling the annual marketing plans and budgets.
  • Handle customer comments and complaints and take swift corrective action after consultation with the Executive Sous-Chef.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Assist the Executive Sous-Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
  • Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Be fully responsible for the labour budget of the kitchen department.
  • Propose and initiate when approved, new services and products for our guests.
  • Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
  • Continuously look at market trends, innovate and create accordingly.
  • Ensure maximum compliance to all FSS Policy & Procedure.


JOB REQUIREMENTS:
  • Ability to develop test recipes and/or techniques for food preparation/presentation.
  • Working knowledge of Excel, Microsoft Word, and Power Point software programs.
  • Working knowledge of recipe costing process.
  • Knowledge of catering from menus to runners to set-up and breakdown procedures.
  • Possesses knowledge of sanitation standards. Serv Saf certified.
  • Demonstrates teamwork and customer service focus.
  • Demonstrates excellent communication skills.
  • Knowledge of food inventory

Tell employers what skills you have

Recipes
Excellent Communication Skills
Licensing
Budgets
Classical
Legislation
Inventory
Purchasing
Sanitation
Compliance
Excel
Microsoft Word
Customer Service
Scheduling
Employee Relations
Catering

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