Chef de Cuisine (New Restaurant Opening)

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Singapore - Singapore

Description \nSCOPE

\nThe Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences. \nOVERALL OBJECTIVES

\n\nEnsure customer satisfaction, profitability and overall success of the assigned outlet.\nDevelop, curate and maintain menus, recipes and costing. \nParticipate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly\nEffectively manage labour and operating expenses while ensuring productivity and efficiency.\nRecruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.\nEnsure that All HACCP guidelines are achieved and maintained.\nOther ad-hoc duties as assigned\n \nREQUIREMENTS

\n\nMinimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel\nExperienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.\nFluent in spoken and written English with good interpersonal and communication skills\nPossesses great leadership and motivational skills\nStrong organizational and time-management abilities with good problem solving and decision-making skills.\nAbility to interact effectively with guests, ensuring a memorable dining experience\n 

Key Responsibilities
\n SCOPE

\nThe Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences. \nOVERALL OBJECTIVES

\n\nEnsure customer satisfaction, profitability and overall success of the assigned outlet.\nDevelop, curate and maintain menus, recipes and costing. \nParticipate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly\nEffectively manage labour and operating expenses while ensuring productivity and efficiency.\nRecruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.\nEnsure that All HACCP guidelines are achieved and maintained.\nOther ad-hoc duties as assigned\n 

Skills, Knowledge and Expertise\nSCOPE

\nThe Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences. \nOVERALL OBJECTIVES

\n\nEnsure customer satisfaction, profitability and overall success of the assigned outlet.\nDevelop, curate and maintain menus, recipes and costing. \nParticipate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly\nEffectively manage labour and operating expenses while ensuring productivity and efficiency.\nRecruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.\nEnsure that All HACCP guidelines are achieved and maintained.\nOther ad-hoc duties as assigned\n