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Chef de Cuisine

2 weeks ago

Singapore MARINA BAY HOTEL PRIVATE LIMITED Full time

**The Restaurant**

Melt Café is a sophisticated all-day-dining experience, where cultures and cuisines mingle. The restaurant presents guests with contemporary and stylish interiors, where a delightful patisserie counter takes centre stage.

Known for its extensive buffet presentations, the restaurant has a variety of stations to tempt diners. The main dining space is filled with light, which comes from the floor to ceiling windows and provides a welcoming ambience. Here diners will find a roast and carving corner, as well as the ever-popular live gourmet stations, together with local and international delights. Guests can also dine alfresco during dinner, amidst lush greenery, while enjoying a delicious barbecue. Indoors, the award-winning pastry theatre provides for the perfect finale.

**Job Summary**

Reporting to the Executive Chef, the Chef de Cuisine is responsible and accountable for the overall success of Melt Café. He/she will personally perform tasks and lead the culinary colleagues in daily operations. He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets set by the Executive Chef.

**Key Responsibilities**
- Prepares and cooks foods of all types, on a regular basis or for special guests or functions
- Oversee food preparation in the kitchen to ensure timely production and quality of food are met
- Ensure and maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Supervises kitchen shift operations and ensures compliance with all MOHG policies, standards, and procedures
- Maintains purchasing, receiving and food storage standards
- Review and implement necessary maintenance of all kitchen equipment
- Observe and anticipates business volume and adjust kitchen’s inventories when necessary
- Develop and implement training plans for colleagues to develop critical skills such as culinary and customer service skills and to ensure that the team’s knowledge on kitchen safety is up to date and refreshed regularly
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Provide leadership, training, and supervision to the team
- Participate and contribute actively to the development of the kitchen through business strategies discussions
- Plan and prepare the team’s duty roster on a weekly basis
- Review manning level on a regular basis to ensure that kitchen is operating at an optimal level where both financial goals and business goals such as guest satisfaction are uncompromised
- Work with the Executive Chef to develop new menu and recipes

**Key Requirements**
- Minimum three (3) years of experience in a same capacity as Chef de Cuisine in international luxury hotel groups
- Service-oriented team player with strong leadership and people skills
- Able to multi-task and work in a fast-paced environment