Junior Sous Chef

1 week ago

Singapore W SINGAPORE SENTOSA COVE HOTEL Full time

Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat. We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra**:Detox.Retox.Repeat **. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

***

Are you passionate about cooking, have a sensitive taste bud for food and wine? Loves innovation and never ending unique creation? Able to motivate your team to deliver the best of their abilities and at the same time, provide advice and direction for the team. Then you are that special someone that we have been looking for all this time. Maintain standard of food quality and production. Train, motivate and supervise kitchen brigade. Control food costs and coordinate the food service operation in line with demand. In achieving the above the Senior Chef de Partie liaises very closely with the Business Unit Managers. The Senior Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

We are ideally looking for someone
- Maintain kitchen hygiene and safe food storage and rotation.
- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with “Brand Name’s standards and procedures.
- Responsible for the day-to-day management of associate working in the Department.
- Align management style, working practices and conduct with “Brand Name’s Vision, Corporate Values and policies. To comply with “Brand Name’s Code of Conduct at all times.
- Analyze and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.
- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering.
- Complete daily Stores Requisitions
- Liaise with other Chefs to streamline operations.
- Supervise daily food preparation and service requirement.
- Liaise with outlet Managers re: business levels, VIP’s, special requirements.
- Conduct daily briefings and weekly Talent meetings, counselling and discipline. Conduct associate appraisals annually (minimum), and analyze training needs for current positions and future promotions.
- Attend Senior Chef de Partie meetings and represent the Department at other meetings as required.
- Coordinate service between F.O.H and B.O.H.
- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
- Provide training in food skills and knowledge to F.O.H talent.
- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and talent roster.
- Supervise the job tasks and quality of Kitchen Stewards work.
- Completely understand, implement and ensure adherence to Award provisions, and “Brand Name” policies.
- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
- Be well versed and knowledgeable of “Brand Name” Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
- Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and Marriott Policies.
- Assist the Chef in the performance of his/her role.
- Undertake any additional duties as requested by Executive Chef or Hotel Management.
- Follow food safety program.

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