طاهي منفذ البيع - هوليداي إن إكسبريس سنغافورة كلارك كواي

Organizes kitchen operations and prepares and serves a range of dishes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your day-to-day Job Responsibilities:

FINANCIAL RETURNS:

• Works with Finance team in the preparation and management of the Department’s budget

PEOPLE:

• Manpower planning and management needs
• Provides direction to the Kitchen helpers, including Cook, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships

GUEST EXPERIENCE:

• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels
• Prepare meals for respective section and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the food top up and presentation.

RESPONSIBLE BUSINESS:

• Attends and participates in daily briefings and other meetings as scheduled
• Manages and controls all kitchen orders
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Responsible for the quality of the food in staff cafeteria
• Implements the hotel and department regulations, policies and procedures including but not limited to: House Rules and Regulation, Health and Safety, Grooming, Quality, Hygiene and Cleanliness
• Conducts shift briefings to ensure hotel activities and operational requirements are known
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• 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

• Leading the Kitchen team in Singapore’s leading select service hotel. Responsible for the kitchen operations of the hotel (442 guest rooms).
• Minimum of 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience
• Obtained food service permit or valid health/food handler card as required by local government agency
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
• Possesses problem solving and training abilities