PURPOSE OF POSITION

Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

 

KEY ROLES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following

 

• Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

 

Hygiene and Sanitation

• To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
• To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
• To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards
• To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils
• To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policies
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
• To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis

 

 

 

 

 

 

 

 

 

 

Staffing / Human Relations

• To liaise with all departments to ensure a correct and professional operation is conducted.  To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed
• To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions
• To ensure that daily line-up is conducted within respective outlet
• To monitor and schedule annual leave

Training/ Development

• To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions
• To conduct training regularly for colleagues to develop their skills/new menu itemsTo guide the departmental orientation for new hires
• To ensure that colleagues are aware of hotel rules and regulations
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene

 

Cost Control

• To control and ensure that expenses/ purchases/ requisitions are within budget limits
• To maintain food gross profit set by Hotel
• To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimised wastage

 

Extent of Authority/ Decision Making

• To prepare and sign requisitions pertaining to his/her section of concern
• To make decision pertaining to colleague movement under his/her jurisdiction following established rules
• To make decisions which ultimately lead to the Guest’s satisfaction and must inform Chef’s Office of any decision and action taken

 

PERSONAL ATTRIBUTES

• To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
• To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
• To take pride in personal appearance for personal hygiene and uniform

 

 

ESSENTIAL REQUIREMENTS

• To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef / Executive Sous Chef on all aspects of the kitchen management
• To communicate with the Executive Chef / Executive Sous Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement
• To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Chef / Executive Sous Chef on topics of importance
• To keep ahead of  treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• To build guest loyalty and to develop to a professional relationship with regular guests and patrons
• To continually improve product and obtain feedback from guest and patrons

 

Educational Requirements:

• Good culinary knowledge
• Culinary related certificates
• Apprenticeship or any other culinary certificate/diploma preferred

 

Language Requirements:

• Oral and written in English

 

Experience Requirements:

• Minimum 7- 10 years of experience in the culinary field depending on position
• 3 – 5 years of experience in a Luxury Hotel preferred

 

Physical Requirements:

• Physically fit
• Clean and professional appearance

 

Special Requirements (If Any):

• Committed
• Flexible
• Positive attitude
• High energy level
• People/customer oriented
• Motivator/self-starter
• Team player/builder
• Displays initiative and creativity
• Willing to work long hours in the kitchen
• Flexible and adaptable to different working locations
• Computer and Finance knowledge
• Excellent in leadership and supervisory skills with a “hands-on” approach

 

Usual Working Hours:

• As per Hotel policy.