Holiday Inn Express & Suites Singapore Novena-Head Chef

The Head Chef lead and manage the kitchen operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

He will adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your day-to-day

Financial Returns:

• Work with Finance team in the preparation and management of the Department’s budget.

People:

• Manpower planning and management needs.
• Provide direction to the Kitchen helpers, including Cook, Kitchen Attendants and Stewards.
• Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Establish and maintain effective employee working relationships.

Guest Experience:

• Plan menus, consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the food top up and presentation.

Responsible Business:

• Attend and participate in daily briefings and other meetings as scheduled.
• Manage and control all kitchen orders.
• Attend and participate in training sessions as scheduled.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Implement the hotel and department regulations, policies and procedures including but not limited to
  • House Rules and Regulation
  • Health and Safety
  • Grooming
  • Quality
  • Hygiene and Cleanliness
• Conduct shift briefings to ensure hotel activities and operational requirements are known.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.

• Minimum 5 years’ experience in a similar role or an equivalent combination of education and experience
• Obtained food service permit or valid health/food handler card as required by local government agency
• Demonstrate ability to interact with guests, colleagues and third parties that reflect highly on the hotel, the brand and the Company
• Possess problem solving and training abilities

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.