Banquet Chef: Lead Kitchen & Culinary Excellence

ST. REGIS HOTEL SINGAPORE; Singapore; Presencial; SGD 70.000 - 120.000; Tempo integral

Resumo da vaga

ST. REGIS HOTEL SINGAPORE is seeking an experienced culinary leader to oversee daily kitchen operations, mentor staff, and ensure high-quality food while maintaining budgetary targets.

The role combines hands-on cooking with strategic supervision to deliver exceptional guest experiences. The ideal candidate has formal culinary education or equivalent experience, strong sanitation standards, and the ability to develop menus and presentations.

Qualificações

• High school diploma or GED with 4 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsabilidades

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Conhecimentos

Culinary leadership

Kitchen operations

Sanitation standards

Staff development

Budget management

Food preparation

Formação

High school diploma or GED with 4 years experience

2-year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience

Descrição da vaga

ST. REGIS HOTEL SINGAPORE is seeking an experienced culinary leader to oversee daily kitchen operations, mentor staff, and ensure high-quality food while maintaining budgetary targets.

The role combines hands-on cooking with strategic supervision to deliver exceptional guest experiences. The ideal candidate has formal culinary education or equivalent experience, strong sanitation standards, and the ability to develop menus and presentations.