Outlet Chef (Chef de Cuisine)
Location: Singapore, SG-01, Katong
Job number: EMEAA23083
About UsAt Hotel Indigo® our team members are full of neighborhood knowledge; they know where to find the hidden gems worth exploring. That’s the Hotel Indigo way. That’s where you come in. When you’re part of the Hotel Indigo brand you’re more than just a job title. At Hotel Indigo we look for people who are energetic, approachable and cultured with a sense of fun; always curious to discover more and share thoughtful suggestions with our guests.
Your day to dayJoin us as a Outlet Chef (Chef De Cuisine) in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. For this vital role, we’re looking for someone who can: • To be involved in preparation of annual operating budgets and forecasts • To ensure that each kitchen and stewarding is supervised and managed accordingly to ensure total accountability for their profitability. • Ensure that all recipes and product yields are accurately costed and reviewed on a regular base. • Ensure that all food items and dishes are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. • Ensure that food stock levels are within the culinary department areas, are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. • To ensure that the Department’s overall operational budgets are strictly adhered too. • To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. • To ensure that each chef plans, implements and records effective training programs for the respective associates in conjunction with the training manager and departmental trainers. •To ensure that each chef maximizes productivity and morale within their respective departments and that associates are consistently maintain discipline following hotel guidelines and local legislation • To delegate responsibilities to subordinates as required. • Ensure that weekly work and annual leave schedule are administered and filed correctly. • Ensure that the overall culinary department and stewarding are highly motivated and that positive feedback on work performance is given on a daily basis. • To manage associates fairly and take a personal interest in knowing all culinary associates. • To project a positive and motivated attitude amongst all associates. • The supervision of all stewards and their activities within the culinary department. • Ensure that chefs are always in clean tidy uniforms and are always presentable to be • Build Network within IHG and external Chef Community to profile self, team and Baba Chews. • To ensure that guests are always receiving an exceptional dining experience representing true value for money. • To spend time in Baba Chews Bar & Eatery (during peak periods) to ensure that the operation is managed well by the outlet team and engage with regular guests. • To be demanding and constructively critical in food preparation, presentation and service standards to ensure the highest quality is delivered at all times. • Conduct cleanliness and hygiene checks in all kitchen. • Demonstrate awareness of occupational health and safely responsibilities 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. • Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned • Be familiar with property safety, first aid and fire and emergence procedures and operate equipment safely and sensibly • Initiate action to correct a hazardous situation and notify supervisors of potential dangers • Support the hotel’s corporate responsibility initiatives in the areas of community involvement environment management, workplace health & safety and food safety, drive action plans as required to achieve hotel corporate responsibility objectives.
What we need from youRequirements for this role • High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with minimum 12 years of related experience in a mid/upmarket Hotel with minimum of 3 – 5 outlets managing both quality and quantity food. • ISO 22000 HACCP knowledge and working with ISO guidelines would be an added advantage • Strong leadership qualities to lead and motivate a team • A hands-on person, able to multi task and have and have good time management skills • Highly motivated with a strong 'can-do' attitude • Have a vibrant personality
What we offerIn return for your hard work, you can look forward to a highly competitive salary and benefits package, including • Duty Meals • Birthday Off • Medical Benefits • Dental Benefits • Insurance Coverage • 25-50^% F&B Discount at restaurants within IHG Singapore Hotels • Special Employee Rate at all IHG Hotels worldwide • Room to Grow Opportunities What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow. And because the Hotel Indigo brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 5800 hotels in over 100 countries around the world. So whoever you are, whatever you love doing, bring your passion to Hotel Indigo and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com