Culinary Team Lead

3 hours ago

Singapore SINGAPORE MARRIOTT TANG PLAZA HOTEL Full time

About the Job

Salary: SGD 45,000 - SGD 65,000 per annum (dependent on experience)

As a Culinary Team Lead, you will play a crucial role in ensuring the smooth operation of our culinary kitchen. Your primary responsibility will be to assist the Outlet Chef in maintaining a profitable and efficient culinary area that supports the hotel's guests and associates.

About the Role

Key Responsibilities:

  1. Assist the Outlet Chef in maintaining the culinary kitchen area, ensuring a seamless operation within the hotel's framework.
  2. Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
  3. Maintain food cost by implementing proper preparation, inventory, requisition, food pars, and control systems throughout the food operations areas.
  4. Enforce Marriott's food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
  5. Maintain food safety and protection by adhering to food handling techniques, including dating, proper storage, rotation, and sanitization.
  6. Ensure compliance with Marriott's 43-point Sanitation Checklist by conducting regular inspections of the kitchen areas.
  7. Achieve departmental budget goals by maintaining efficient cost expenditure.
  8. Accurately forecast business demands on a weekly basis to optimize staffing and food production.
  9. Supervise and complete the wage progress report on a weekly basis.
  10. Enforce operational standards and update them periodically.
  11. Maintain the overall welfare of our associates by providing training and resources to cater to our guests' needs.
  12. Coordinate the scheduling of associates efficiently.
  13. Monitor and supervise associate time control and payroll systems in conjunction with Accounting and HRD.
  14. Support Supervisor and Associate training plans on a quarterly basis with HRD.
  15. Implement a daily '15-minute' training program for the team.
  16. Conduct effective associate reviews, appraisals, and evaluations in a timely manner.
  17. Manage all aspects of associate management, including hiring and discipline, in conjunction with the Outlet Chef.
  18. Train subordinate supervisors in coaching and counseling techniques.
  19. Host monthly associate meetings with minutes and action items forwarded to the GM, F&B, and HRD.
  20. Promote a culture of open communication among associates.
  21. Plan activities to foster teamwork and camaraderie among the team.
  22. Be responsible for maintaining outlet safety at all times.
  23. Oversee the asset management of all outlet property and facilities.
  24. Perform preventive maintenance inspections on a monthly basis.
  25. Foster positive interdepartmental relations through effective communication and collaboration.
  26. Ensure associates adhere to job safety regulations and report hazards to Loss Prevention and Engineering.
  27. Take on reasonable requests made by management while upholding company policies.
  28. The right to modify this job description is reserved by management at any time without notice.
  29. Lead by example through a hands-on approach to motivate associates to excel.
  30. Focus on achieving yearly culinary balance scorecard goals.
  31. Perform other duties assigned by supervisor as required.

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