Chef de Tournant

**About Us**

IHG Hotels & Resorts' first voco hotel in South East Asia is now open on Singapore’s world-famous Orchard Road

voco® Orchard Singapore provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

**Your day to day**

The Chef de Tournant is a highly skilled and adaptable chef who rotates between kitchen sections to support consistency, quality, and efficiency in food preparation. You will uphold kitchen standards by ensuring proper sanitation, equipment care, recipe accuracy, and stock availability. Acting as a relief chef, you’ll provide flexible coverage across the team during peak periods, staff absences, or special events, helping maintain smooth and seamless service. Reporting to the Executive Chef, Executive Sous Chef, and/or section Chef de Cuisine, you will also ensure compliance with all health, safety, and hygiene regulations while consistently maintaining brand standards and local policies.
- Participate in the planning and costing of menus.
- Monitors food cost in accordance to ensure performance against budget.
- Monitors production levels to meet forecast demands, control wastage.
- Supervise and identify strengths of team members through on-going training.
- Regularly communicates with staff and maintains good relations, creating a conducive and encouraging work place.
- Manpower requirement planning for assigned section and provide recommendations to Executive Sous Chef, section Chef de Cuisine and/or Sous Chef.
- Works with Executive Chef, Executive Sous Chef and section Chef de Cuisine to ensure the departmental performance of team is productive.
- Conduct on the job training in accordance with the section heads’ departmental standards and procedures.
- Assist to develop and write standard recipes.
- Assist to develop new dishes and products.
- Ensure that outstanding culinary technical skills are maintained at all times.
- Assist with organising special events and special food promotions.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
- Assist to maintain a hygienic kitchen and clean the kitchen and equipment.
- Maintain excellent personal hygiene.
- Demonstrate awareness of Workplace Safety and Health policies and procedures, and ensure all procedures are conducted safely and within the Workplace Safety and Health guidelines.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Chef and/or Executive Sous Chef.
- Assist in the management of kitchen oerationsincluding menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
- Assist in supervisions of line cooks, Chef de Partie and Junior Sous Chef.
- Enabling to create a desired work culture around IHG Values and voco Service Behaviours.

**What we need from you**
- Diploma or Degree in Culinary Arts.
- At least 5 years of Culinary experience including at least 2 years in supervisory capacity or an equivalent combination of education and experience.
- Must be certified for Food Safety Level 1 or higher.
- Working experience in the hotel industry will be an added advantage.
- Able to work rotating shifts, weekends and public holidays.
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.
- Possesses problem solving, reasoning, motivating, organizational and training abilities.

**What we offer**

We’ll reward all your hard work with a great salary and benefits - great room discount and superb training.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.