- Bukit Merah Central Region (Singapore) Singapore
Full Time Chef de Cuisine (Fiamma Restaurant) Jobs, Salary up to SGD 14,000 in CAPELLA HOTEL, SINGAPORE Central Region (Singapore) - Maukerja
Chef de Cuisine (Fiamma Restaurant)
CAPELLA HOTEL, SINGAPORE
Share
Save
Working Location
Job Description
Responsibilities
Job Overview
The Chef de Cuisine will be responsible for contributing to menu creation, managing and training the kitchen team to deliver consistent food quality aimed at creating great experience for guests. The individual will manage food cost controls through good management of orders and supplies and be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards
The Role
Kitchen Operations
Develop a presence in Fiamma restaurant, meeting and greeting guests
Determine the required mise-en-place in each section and check and sign off the store requisitions
Work closely with the Director of Culinary to execute the culinary vision of the establishment
Create and develop menus, including seasonal menus, ensuring they align with the restaurant's concept and standards
Ensure all Fiamma meal period (Breakfast / Lunch / Dinner) concepts and menus with recipes costing and suggested selling price stays competitive in accordance with hotel's yearly budgeted guideline
Ensure concept plans are been prepared for in advance and approved
Ensure proper communications with Marketing team meeting timelines and proper advance marketing material
Prepare sample tasting for management if and when required
Review the sale of dishes, suggest and implement changes to the menu items according to customer's demand and the availability of seasonal ingredients
Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary
Take ownership and accountability for the profitability of the restaurant
Prepare recipes of new items for costing and verify cost analysis of each dish
Assist Director of Culinary in preparing operating budgets
Review Continuous Improvement Activities
Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards
Resolve any issues that may arise during service in a timely and efficient manner.
Monitor food quality, presentation, and consistency to maintain high standards
Ensure all kitchen operations comply with relevant regulations and standards
Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
Manage Team
Manage the human resources in the department to attract and retain employees
Review talent capability and develop high potential employees for the department
Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
Talent Profile
At least 5 years of experience in similar capacity specializing in Italian Cuisine
Prior experience working in World Best 50 Restaurants or Michelin Star restaurant
Prior experience in managing a team
Possess basic mathematical skills for ordering, creating recipes and calculating food cost
CAPELLA HOTEL, SINGAPORE
The Chef de Cuisine will be responsible for contributing to menu creation, managing and training the kitchen team to deliver consistent food quality aimed at creating great experience for guests. The individual will manage food cost controls through good management of orders and supplies and be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards
The Role
Kitchen Operations
Develop a presence in Fiamma restaurant, meeting and greeting guests
Determine the required mise-en-place in each section and check and sign off the store requisitions
Work closely with the Director of Culinary to execute the culinary vision of the establishment
Create and develop menus, including seasonal menus, ensuring they align with the restaurant's concept and standards
Ensure all Fiamma meal period (Breakfast / Lunch / Dinner) concepts and menus with recipes costing and suggested selling price stays competitive in accordance with hotel's yearly budgeted guideline
Ensure concept plans are been prepared for in advance and approved
Ensure proper communications with Marketing team meeting timelines and proper advance marketing material
Prepare sample tasting for management if and when required
Review the sale of dishes, suggest and implement changes to the menu items according to customer's demand and the availability of seasonal ingredients
Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary
Take ownership and accountability for the profitability of the restaurant
Prepare recipes of new items for costing and verify cost analysis of each dish
Assist Director of Culinary in preparing operating budgets
Review Continuous Improvement Activities
Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards
Resolve any issues that may arise during service in a timely and efficient manner.
Monitor food quality, presentation, and consistency to maintain high standards
Ensure all kitchen operations comply with relevant regulations and standards
Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
Manage Team
Manage the human resources in the department to attract and retain employees
Review talent capability and develop high potential employees for the department
Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
Talent Profile
At least 5 years of experience in similar capacity specializing in Italian Cuisine
Prior experience working in World Best 50 Restaurants or Michelin Star restaurant
Prior experience in managing a team
Possess basic mathematical skills for ordering, creating recipes and calculating food cost
CAPELLA HOTEL, SINGAPORE
Important Information
Never provide your bank or credit card details when applying for jobs. Do not transfer any money or complete unrelated online surveys. If you see something suspicious, Report this Job ad.
Learn More