Executive Sous Chef

7 hours ago

Singapore CAPITOL HOTEL MANAGER PTE. LTD. Full time

SCOPE

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

OVERALL OBJECTIVES
- Assist with organizing special events and special food promotions.
- Assume the duties and responsibilities of the Executive Chef in their absence.
- Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
- Work with Executive Chef and Director of Human Resources to ensure the departmental performance of staff is productive and assists in planning for future staffing needs。
- Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines.
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Approve leave after consideration of hotel occupancy.
- Work with Executive Chef 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.

QUALIFICATION
- Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
- Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
- Experience in Banquet (preferred)
- Fluent in spoken and written English
- Possesses great leadership and motivational skills

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