Scope and Objectives 

 

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained. 

 

Grooming 

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

 

Key Interactions

Internally 

• Food & Beverage
• Catering sales 
• Engineering 
• Talent & Culture 
• Stewarding 
• Purchasing
• Housekeeping

Externally

• Guests
• Suppliers
• Vendors

 

Primary Responsibilities

Manage the Artist department, hygiene & work safety

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work
• Ensure that all materials are properly reviewed & accurately estimated with accordance to the business level
• Assure any spoiled or damaged equipment are not into use to ensure work safety is maintained
• Ensure that all projects are crafted as per guests' requirements and minimizing waste
• Constantly on the alert for new innovative creations to improve the set-up and presentation standards in the banquet and restaurants
• Liaise with banquet guests' or internal guests' request for special theme set-ups, etc.
• Interacts with guests to obtain feedback on product quality and service levels
• Provide support to banquet and restaurants with regards to set-ups to be maintained and kept to the hotel's standard according to the required quality and hygiene
• make recommendations to the Executive Chef regarding succession planning
• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

 

Other Responsibilities

• Ensure that the Artist Department adheres to all company and hotel policies and procedures
• Project a positive and motivated attitude amongst all colleagues
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Crucial to keep up to date with most up to date trends and techniques within the artist scene in order to always showcase artistic creations of the next level 
• Interface the needs/requirements of other departments with the kitchen: chefs Office, Engineering, F&B service, Security, finance, talent & culture, stewarding and Food Safety Hygiene

 

Main Complexity/Critical issues in the Job   

• Managing the Training and development of Junior team members
• Multi task
• Delivery of high quality product on a consistent basis
• Assess the risk in the workshop & ice craving operations
• Knowledgeable on new techniques and trends

 

Span of Control

 

Nature	Amount
Work Safety & Hygiene	< 3% of mishap
Material & Related Expense	Forecast vs Actual ±1%
Headcount	Direct : XX employees
Management of Stock	With accordance to business volume

 

Profile

Knowledge and Experience

 

• Basic Food Hygiene Certificate & thorough understanding of all occupational health and safety issues
• Specialized in Arts in relevant Culinary School or College Diploma, preferred
• Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
• Creative & Innovative
• Strong working knowledge of using special equipment to perform the task

 

Competencies

 

• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self-motivated and energetic

 

Talent & Culture

The hotel reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as and when necessary. The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.