Head Chef

**Hotel Indigo colleagues are the people at the centre of every new story**. They make all guests feel welcome in the neighbourhood and at home in the hotel. At **Hotel Indigo®** we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

**Hotel Indigo colleagues are warm, personal, and unscripted.** They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are **drawn to discovering** what makes each of them unique. They are **inspiring storytellers** who inject positivity into their environment. They combine **informality and fun with professionalism and sophistication**.

Join us as a **Head Chef** **in **Hotel Indigo Singapore Katong.** You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:
Manage all kitchen operations including stewarding operations with an emphasis on maintaining hygienic standard and practices, staff training: oversee the preparation and presentation of a consistent food product which meets customer’s expectations.

**Financial returns**:

- To be involved in preparation of annual operating budgets and forecasts
- To ensure that each kitchen and stewarding is supervised and managed accordingly to ensure total accountability for their profitability.
- Ensure that all recipes and product yields are accurately costed and reviewed on a regular base.
- Ensure that all food items and dishes are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Ensure that food stock levels are within the culinary department areas, are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- To ensure that the Department’s overall operational budgets are strictly adhered too.

**People**:

- To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
- To ensure that each chef plans, implements and records effective training programs for the respective associates in conjunction with the training manager and departmental trainers.
- To ensure that each chef maximizes productivity and morale within their respective departments and that associates are consistently maintain discipline following hotel guidelines and local legislation
- To delegate responsibilities to subordinates as required.
- Ensure that weekly work and annual leave schedule are administered and filed correctly.
- Ensure that the overall culinary department and stewarding are highly motivated and that positive feedback on work performance is given on a daily base.
- To manage associates fairly and take a personal interest in knowing all culinary associates.
- To project a positive and motivated attitude amongst all associates.
- The supervision of all stewards and their activities within the culinary department.
- Ensure that chefs are always in clean tidy uniforms and are always presentable to be
- Build Network within IHG and external Chef Community to profile self, team and Baba Chews.

**Guest Experience**:

- To ensure that guests are always receiving an exceptional dining experience representing true value for money.
- To spend time in Baba Chews Bar & Eatery (during peak periods) to ensure that the operation is managed well by the outlet team and engage with regular guests.
- To be demanding and constructively critical in food preparation, presentation and service standards to ensure the highest quality is delivered at all times.

**Responsible Business**:

- Conduct cleanliness and hygiene checks in all kitchen.
- Demonstrate awareness of occupational health and safely responsibilities policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
- To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned
- Be familiar with property safety, first aid and fire and emergence procedures and operate equipment safely and sensibly
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers
- Support the hotel’s corporate responsibility initiatives in the areas of community involvement environment management, workplace health & safety and food safety, drive action plans as required to achieve hotel corporate responsibility objectives.

**Qualifications and Requirements**:
High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with minimum 8 years of related