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Chef de Cuisine -French Cuisine

Chef de Cuisine -French Cuisine

THE FULLERTON BAY HOTELD01 Cecil, Marina, People’s Park, Raffles Place, SG
16 days ago
Job description

Roles & Responsibilities

The Chef de Cuisine assists the Executive Sous-Chef and Director of Culinary in overseeing the kitchen, ensuring a positive work environment and strong employee relations. Responsible for training and developing kitchen staff, with a focus on French cuisine. Must consistently produce high-quality, fresh, and safe food. The Chef ensures all quality, hygiene, and cost standards are met or exceeded by both themselves and their team.

  • Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  • Plan in conjunction with the Executive Sous-Chef, Culinary Director and outlet F&B Manager activities, promotions, menu implementations according to the annual marketing plans.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Guide the entire team in decision-making and judgement.
  • Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assist the Team in compiling the annual marketing plans and budgets.
  • Handle customer comments and complaints and take swift corrective action after consultation with the Executive Sous-Chef.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Assist the Executive Sous-Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
  • Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Be fully responsible for the labour budget of the kitchen department.
  • Propose and initiate when approved, new services and products for our guests.
  • Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
  • Continuously look at market trends, innovate and create accordingly.
  • Ensure maximum compliance to all FSS Policy & Procedure.

JOB REQUIREMENTS :

  • Ability to develop test recipes and / or techniques for food preparation / presentation.
  • Working knowledge of Excel, Microsoft Word, and Power Point software programs.
  • Working knowledge of recipe costing process.
  • Knowledge of catering from menus to runners to set-up and breakdown procedures.
  • Possesses knowledge of sanitation standards. Serv Saf certified.
  • Demonstrates teamwork and customer service focus.
  • Demonstrates excellent communication skills.
  • Knowledge of food inventory

    • Tell employers what skills you have

    Recipes

    Excellent Communication Skills

    Licensing

    Budgets

    Legislation

    Inventory

    Purchasing

    Sanitation

    Compliance

    French

    Excel

    Microsoft Word

    Customer Service

    Scheduling

    Employee Relations

    Catering

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    Chef • D01 Cecil, Marina, People’s Park, Raffles Place, SG