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Open nowPosted 2 days ago

Chinese Banquet Chef

MyCareersFuture94,028 open roles

Pay
SGD 5,000 – SGD 5,200 a month
Where
Central, Singapore
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Your applicationOpen nowChinese Banquet ChefMyCareersFuture · Central, Singapore

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Early applications get read.

7.9% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.4%3 days
  3. 7.9%7 days
  4. 14.2%14 days
  5. 34.1%30 days
This job: posted 2 days ago

The posting

Job Description:

  • Ensure a professional running of the Chinese banquet kitchen and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
  • Responsible for the daily requisitioning of food items.
  • Aware of profitability and cost-conscious.
  • Familiar with local requirements and sanitation requirements.
  • Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
  • Works closely with the Executive Sous Chef / Director of Culinary in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
  • Communicate food trends and market needs to the ambassadors.
  • Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
  • Foster positive thinking and motivation within Banquet kitchen by giving active assistance and advice on more effective ways of running the kitchens.
  • Plan in conjunction with the Executive Sous Chef / Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
  • Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
  • Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
  • Be aware of and comply with all legislation affecting the operations, including licensing regulations, health regulations and fire and safety regulations.
  • Relate guest comments, positive or negative, to the Executive Sous Chef / Director of Culinary, making use of the kitchen log book.
  • Assist the Executive Sous Chef / Director of Culinary in compiling the annual marketing plans and budgets.
  • Ensure disciplinary and grievance procedures are properly adhered to and followed.
  • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
  • Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
  • Co-ordination of the stewarding team to meet the kitchen’s requirements.

Job Requirements:

  • Previous experience at a senior chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
  • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
  • Has complete knowledge and understanding of all cookery methods.
  • Thorough understanding of all occupational health and safety issues.
  • Understands the needs and direction of the hotel.
  • Demonstrates flexibility and enthusiasm.
  • Interpersonal skills, communicator, team player and gives direction.
  • Has thorough knowledge of all food products, local and imported.
  • Presentable, well-groomed with good leadership qualities and motivation skills.
  • People-oriented
  • Able to work under pressure and independently.
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