job description

Speciality Chef

Speciality Chef

Main Responsibilities:

  • Assist the Executive Chef to conduct Performance Appraisal/competency evaluation and identify necessary training measures of Kitchen Team Members
  • Conduct selection, recruitment and promotion of Kitchen personnel
  • Assist the Executive Chef to prepare and manage the outlet budget (Capex, Opex etc)
  • Ensure a proper manning during the shift
  • Prepare all “fiches techniques” and submit it to cost controller for fixing of price
  • Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior/HR
  • Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
  • Ensure that his speciality knowledge and skills are transmitted to team through adequate and satisfactory on-the-job training
  • Coordinate & supervise activities to ensure optimum care and assistance to guests
  • Participate in Eco Standard/Sustainable Responsibility set by the hotel
  • Handle and monitor of guests complaints and the relevant follow up action required
  • Ensure adherence to the duty roster such that there is complete coverage at all times
  • Manage work equipment inventory and expenses
  • Monitor the outlet’s operation equipment in collaboration with stewarding
  • Prepare requisitions of supplies
  • Miminise wastage as per set standard
  • Ensure energy saving (electricity, gas, water)
  • Ensure that kitchen operations is manned and operated as per instructions
  • Ensure smooth and satisfactory hand-over between shifts
  • Ensure proper grooming of team members as per standard
  • Ensure proper housekeeping in the kitchen
  • Control quality of food by tasting and verifying texture and consistency
  • Participate in food production as and when required

Candidate’s Profile:

  • HSC level or equivalent / SC level with professional training and experience
  • Diploma with specialisation in Food Production from a recognized institution
  • Experience in speciality cuisine in an international environment is essential
  • At least 8 years work-related experience in a supervisory position in Kitchen operation
  • Computer literate including hotel management system
  • Fluent in English and/or French both written and spoken