Chinese Banquet Chef, Crowne Plaza Changi Airport

**About us**
There’s nothing complicated about dealing with business people. They’re just people. Doing business. By day, international marketing superhero. By night: fluffy bath robe and a box set. Like Liz, who’s left her laptop cable in the cab. Or Mario, who’s secretly missing his cats. The early riser, who’s first in the gym. The sales team preparing for the ‘big pitch’ over a freshly prepared lunch. At Crowne Plaza Hotels and Resorts, we embrace the new world of business and understand that Modern business travellers want a hotel (and a hotel team) that understands and supports them, helping at every turn.
**Your day to day**
As Banquet Sous Chef, you’ll assist the Executive Chef to direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchen is able to run smoothly daily and be on par to our high standards for quality control. Your Day To Day - Attends and participates to other meetings as required by the administrative calendar - Assists the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees - Cook and plan menus for banquet events, including Weddings - Coordinate with Event Managers to ensure guests' satisfaction are being met - Coach and train new hires/ trainees and kitchen team members - Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence - Assumes the duties and responsibilities of the Executive Chef in his absence - Works with Executive Chef and Human Resource Manager to ensure the departmental performance of staff is productive - Regularly communicate with staff and maintain good relations - Assist in developing work efficient rosters in line with local labour codes - Assists the Executive Chef in developing popular menus offering guests value for money - Participates in the preparation of the hotel’s revenue plan and marketing programs - Works with superior in the preparation and management of the department’s budget - Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same - Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures - 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
**What we need from you**
Ideally you have at least 3 years of experience working in a banquet kitchen/ chinese restaurant and in a supervisory role. You have at least a Higher Nitec/Diploma in Culinary Arts. You are a motivated and driven individual who can communicate and lead a team.
**What we offer**
Join us and you’ll become part of the global IHG family - and like all families, all our individual team members share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve.
Job Reference: EMEAA37199