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Job Number 19000XPJ
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management
Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.
JOB SUMMARY
Exhibits culinary talents by personally performing tasks while leading the
banquet food preparation staff. Assists in coordinating menus| purchasing|
scheduling| food preparation and plating for catering events. The individual
is responsible for delivering a consistent| high quality product with an
appetizing presentation. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Must ensure sanitation
and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 1 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; 1 year experience in the culinary| food and beverage| or related professional area
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Assists in determining how food should be presented and creates decorative food displays
Attends daily Banquet Event meetings to review culinary requirements
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in developing| designing| or creating new applications| ideas| relationships| systems| or products| including artistic contributions
Ensures compliance with all Food & Beverage policies| standards and procedures
Estimates daily Banquet Event Order production needs
Follows proper handling and right temperature of all food products
Maintains food preparation handling and correct storage standards
Manages BEO process including menu development| pricing| tracking and ordering
Manages food quantities and plating requirements for all banquet functions
Plans food quantities and plating requirements for all banquet functions
Prepares and cooks foods of all types| either on a regular basis or for special guests or functions
Recognizes superior quality products| presentations and flavor
Supports procedures for food & beverage portion and waste controls
Assisting in Managing Culinary Teams
Communicates production needs to key personnel
Communicates regularly with employees to ensure performance expectations are clear
Encourages and builds mutual trust| respect| and cooperation among team members
Ensures and maintains the productivity level of employees
Ensures employees understand expectations and parameters
Ensures property policies are administered fairly and consistently
Identifies the developmental needs of others and coaching| mentoring| or otherwise helping others to improve their knowledge or skills
Identifies the educational needs of others| develops formal educational or training programs or classes| and teaching or instructing others
Leads shifts while personally preparing food items and executing requests based on required specifications
Serves as a role model to demonstrate appropriate behaviors
Supervises and coordinates activities of cooks and workers engaged in food preparation
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees| absence
Supervises banquet kitchen shift operations
Utilizes an |open door| policy to identify and address employee problems or concerns
Utilizes interpersonal and communication skills to lead| influence| and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals| budget goals| team goals| etc
Develops specific goals and plans to prioritize| organize| and accomplish your work
Manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
Empowers employees to provide excellent customer service
Improves service by communicating and assisting individuals to understand guest needs| providing guidance| feedback| and individual coaching when needed
Manages day-to-day operations| ensuring the quality| standards and meeting the expectations of the customers on a daily basis
Provides services that are above and beyond for customer satisfaction and retention
Responds effectively to guest problems and complaints
Managing and Conducting Human Resource Activities
Conducts training when appropriate
Ensures employees are cross-trained to support successful daily operations
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
Ensures disciplinary procedures and documentation support the Peer Review Process
Participates in training staff on menu items including ingredients| preparation methods and unique tastes
Reviews staffing levels to ensure that guest service| operational needs and financial objectives are met
Trains employees in safety procedures
Additional Responsibilities
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings
Provides information to supervisors| co-workers| and subordinates by telephone| in written form| e-mail| or in person
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