Responsibilities
- Monitors the quality and consistency of food to ensure guest offerings meet the highest standards.
- Supervises kitchen activities, adhering to yield testing, product identification, and proper rotation and labeling as per documented food specifications.
- Conducts daily inspections of kitchen orders and ensures full utilization of ingredients to minimize waste.
- Collaborates with receiving and storeroom teams to verify incoming goods meet required quality and specification benchmarks.
- Regularly evaluates the freshness, presentation, and temperature of served dishes.
- Controls portioning, serving, requisitioning, and store receiving in compliance with standard procedures to reduce waste.
- Updates recipe costing and contributes to menu planning, including for food and beverage promotions.
- Maintains personal hygiene and grooming according to hotel, national, and food safety regulations.
- Enforces top-tier cleanliness, hygiene, and sanitation across all kitchen areas and equipment.
- Ensures all tools and equipment are stored hygienically in designated locations.
- Guarantees rapid and efficient storage of perishable goods, full ingredient utilization, freshness, and adherence to expiry dates.
- Prevents the use of spoiled or contaminated ingredients at any stage of food preparation.
- Ensures ill or infected staff are not involved in food handling or preparation.
- Leads the induction and onboarding process for new team members.
- Ensures staff are trained and compliant with company policies and operational rules.
- Trains team members and ensures adherence to workplace safety, hygiene, HACCP, and emergency protocols.
- Oversees efficient and professional operations in the assigned kitchen section.
- Facilitates clear and effective communication between kitchen teams and other departments.
- Manages subordinate behavior and addresses employee concerns when needed.
- Meets all deadlines set by management promptly and reliably.
- Maintains cooperative relationships with colleagues, supervisors, and leadership.
- Builds guest loyalty by fostering professional connections with local diners and repeat customers.
- Seeks guest feedback to continuously refine and improve food offerings.
- Embodies core company values including guest focus, integrity, performance, innovation, and respect in all interactions.
- Follows environmentally responsible practices aligned with corporate sustainability goals.
Work Arrangement
On-site — Singapore
