Raffles Hotel Singapore - Commis Chef (New Restaurant) - D07 Golden Mile, Middle Road, SG

Roles & Responsibilities

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The position is responsible for achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost control whilst upholding high levels of hygiene and sanitation.

Primary Responsibilities

Food Quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

Hygiene And Sanitation

Works As Part Of The F&B Culinary Team

Involvement In Wider Job Function Relationships

Candidate Profile

Knowledge and Experience

Competencies

Benefits of Joining Raffles Hotel Singapore

Tell employers what skills you have

Recipes

Celebrity

Ingredients

Food Safety

Ability To Work Independently

Work Well Under Pressure

Workplace Safety

Food Quality

Inventory

Career Development

Cakes

Sanitation

Corporate Social Responsibility

French

Wine

Bakery

HACCP

Pastry

Cost Control

Workplace Safety and Health