Chinese teacher Jobs in Singapore

Job Description

• Ensure a professional running of the kitchens and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for the daily requisitioning of food items
• Aware of profitability and cost conscious
• Familiar with local requirements and sanitation requirements
• Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Director of Culinary in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Communicate food trends and market needs to the ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.
• Assist the Director of Culinary in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

Qualifications