Executive Chef
kempinski
Executive Chef
DescriptionReporting to the General Manager, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Overall Objectives\nManage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.\nDevelop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins. \nMaintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.\nEnsure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nEnsure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.\nCreate a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.\nSupport and implement Human Resources & Talent Development initiatives.\nAssist in preparing/consolidating the yearly budget for the department.\nManage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.\nReview and update all departmental operations manuals annually.\nAssist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.\nCollaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.\nEnsure that all managers plan and implement effective training programmes in the appointed outlets.\n
Qualification\nMinimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain. \nExperienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.\nExperience in Banquet (preferred)\nFluent in spoken and written English\nPossesses great leadership and motivational skills\n
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Singapore - Singapore
DescriptionReporting to the General Manager, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Overall Objectives\nManage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.\nDevelop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins. \nMaintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.\nEnsure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nEnsure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.\nCreate a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.\nSupport and implement Human Resources & Talent Development initiatives.\nAssist in preparing/consolidating the yearly budget for the department.\nManage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.\nReview and update all departmental operations manuals annually.\nAssist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.\nCollaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.\nEnsure that all managers plan and implement effective training programmes in the appointed outlets.\n
Qualification\nMinimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain. \nExperienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.\nExperience in Banquet (preferred)\nFluent in spoken and written English\nPossesses great leadership and motivational skills\n
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