Chef de Cuisine

**Job Number** 24086011

**Job Category** Food and Beverage & Culinary

**Location** The Westin Singapore, 12 Marina View, Singapore, Singapore, Singapore VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

The Chef De Cuisine is accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES**

**Ensuring Culinary Standards and Responsibilities are met for Restaurant**
- Develops menu alongside Executive Chef
- Maintain and enhance the food products through creative menu development and presentation
- Manages restaurant kitchen shift operations and ensures compliance with all Hygiene, Cleanliness, Food & Beverage and Culinary policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Manage daily restaurant production needs and costs
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.

**Leading Kitchen Team**
- In the absence of Executive Chef, The Chef De Cuisine stands in for all pertinent meetings
- Renders support to other kitchens should the need in need arise
- Conducts daily shift briefings for Culinary Team
- Ensuring adequate staffing and scheduling in accordance to productivity guidelines
- Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Liaise daily with the Food & Beverage Outlet Manager to keep open lines of communication regarding guest feedback
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Ensures all associates are aware of culinary goals, standards, and expectations
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Ensuring all associates are aligned with The Westin Brand Standards
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.

**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, fe