初级副厨师长（当地马来美食，西式宴会厨房）- 新加坡洲际酒店

YOUR DAY-TO-DAY

• Administers and adhere HACCP policies and procedures within the hotel 
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations 
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards 
• Take responsibility for the quality & presentation of Chinese banquet & weddings events 
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity 
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost 
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions 
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed 
• Liaise daily with banquet managers to keep effective communications regarding guests’ feedbacks and improve on it 
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field 
• Minimum 5 years’ related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen – specialised in local malay cuisine with knowledge on western food in international hotels in high volume kitchen  
• Oral and written fluency in English 
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge 
• Commitment to work rotating shifts, weekends and public holidays 
• Valid Food Hygiene/ Food Handler certificate as required by local government  
• Outgoing and people oriented 
• Motivator and confident in problem handling 
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company 
• Look smart – wear your uniform with pride