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Job Description – Chef De Cuisine- Antidote & The Stamford Brasserie (RTP00874)Employee Status:
Regular
ABOUT FAIRMONT SINGAPORE AND SWISSÔTEL THE STAMFORD
Ranked 7th in Top 10 most attractive employers in Singapore – Randstad Employer Brand Research 2018
Come and join our team at RC Hotels! An exciting and fulfilling career awaits!
We are searching for a diverse group of passionate individuals to work in our two NEWLY REFURBISHED hotels. Seated conveniently right above City Hall MRT station- we are located within Raffles City Shopping Centre. It is never a dull day within the hotel complex which consists of 13 Food and Beverage establishments- one of Asia`s largest and award-winning Willow Stream Spa and the cutting edge event and function space- Raffles City Convention Centre.
We believe the finest hospitality experience begins with our colleagues. It is our mission to provide everyone with equal opportunities for growth and success. Hand in hand with our global team- we strive to provide a safe and dynamic working environment for all.
Be a part of something big- we will love to hear from you!
Chef De Cuisine- Antidote &The Stamford Brasserie
The position is responsible for all aspects of the kitchen such as menu plans- operations- recipes- financial responsibility- portion and inventory control- food quality- and employee supervision.
Ensuring all guests has a high quality dining experience throughout.
Ensuring all hygiene- cost controls systems are followed and maintain close working relationship with FB and other operational departments
Summary of Responsibilities: Reporting to the Executive Chef- responsibilities and essential job functions include but are not limited to the following
Works with the Executive Chef- Executive Sous Chef and other team members to design concepts- menus and beverage lists Oversee and understand the importance detailed analysis and accurate costin
Requires high levels of interaction with all levels of employees- exchanging ideas- information and opinions with others to formulate programs and solutions Assign in detail- specific duties to all employees under his/her supervision and be pivotal in their growth Responsible for the quality and that the standards set with the F&B concepts is followed and adhered to during daily operation
Maintain complete knowledge of and comply with all departmental policies/service procedures and fundamentalsInteracts with guests to obtain feedback on product quality and service levels
Qualifications:Minimum of
6 to
8 years relevant experience in the management culinary position- preferably in similar operations styleStrong working knowledge with computer- Microsoft OfficeGood interpersonal skills with ability to communicate with all levels of colleaguesService oriented with an eye for details Ability to work independently and has good initiative under dynamic environment