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Chef de Cuisine, Skai
2 weeks ago
**Location**
- Singapore, Central Singapore**Job Type**
- Permanent**Salary**
- $9,000 - $11,500 Per Month**Date Posted**
- 4 hours agoAdditional Details
**Job ID**
- 103343**Job Views**
- 1Roles & Responsibilities
**Chef De Cuisine, Skai**
**Summary of Responsibilities**:
The main responsibilities and tasks of this position are as listed below, but not limited to these:
- Responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision
- Ensure a high quality dining experience through leadership of junior culinary team
- Ensure all hygiene, cost controls systems are followed and maintain close working relationship with F&B and other operational departments
- Work closely with Executive Chef to assure standards are being met in all other aspects of the commissary operation
- Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
- Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Improve waste reduction and manage budgetary concerns
- Supervise all food preparation and presentation to ensure quality and restaurant standards
- Accuracy in recipes, cost control, ordering and stock management
- Strict adherence to purchasing procedures
- Lead by example on all hygiene requirements
- Regular review of guest comments so that improvements can be driven in VOG
- Liaison between Food and Beverage departments and rest of hotel effective for guest experience
- Work closely with Executive Chef in promoting company’s culture, mission and philosophy
- Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectations
- Maintain kitchen organization, staff ability, and training opportunities
- Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
- Drive constant service and system improvement, be entrepreneurial
- Use the performance review process to identify and develop talent for growth management performance issues
**Qualifications & Competencies**:
- Relevant Culinary School or College Certificate
- Minimum of 4 years of relevant experience in the hotel industry
- Strong working knowledge of Microsoft Outlook, Microsoft Office and Materials Control and Times Software - HR e-Portal
- Knowledge of labour laws and employment visa requirements in Singapore
- Able to bring ideas and creativity to Skai, which operates as a modern steakhouse with Japanese cuisine influence
- International experience at established restaurants, experience in Michelin properties will be an advantage
- Good interpersonal skills with ability to communicate with all levels of colleagues
- Service oriented with an eye for detail
- Ability to work effectively and contribute in a team
- Good presentation and influencing skills
- Multicultural awareness and able to work with people from diverse cultures
- Flexible and able to embrace and respond to change effectively
- Ability to work independently and has good initiative under dynamic environment
- Self-motivated and energetic
**Our commitment to Diversity & Inclusion**:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
**Why work for Accor?**
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
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