Banquet Kitchen Supervisor — High-Volume Culinary Leader

BCH HOTEL INVESTMENT PTE LTD; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

BCH Hotel Investment Pte Ltd is seeking a seasoned Banquet Chef’s support role to assist in daily banquet production, prep, presentation and stock ordering for the banquet operation, buffet restaurant, and club operations.

You will monitor and delegate duties to junior colleagues, control labour and food costs, and ensure quality is maintained or improved while coordinating with outlet chefs and maintaining guest service standards.

Qualifications

• Diploma / Vocational certificate in Culinary Skills or related field.
• Minimum 5 years’ related experience as a chef including 2 years in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen.

Responsibilities

• Administer HACCP policies and procedures within the hotel.
• Supervise and maintain cleanliness and hygiene of the kitchen and all work stations.
• Ensure consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards.
• Monitor and control labour and food costs; participate in developing kitchen strategies to meet budgets.
• Receive and store food ingredients; check stock quality and resolve discrepancies.
• Educate and train junior colleagues in line with hotel brand standards to foster productivity.
• Lead a team of 6 and plan appropriate manning levels to optimize manpower and labour costs.
• Share feedback with the banquet chef on junior colleagues’ performance and ideas.
• Create a work environment aligned with company culture through communication and reinforcement.
• Ensure new colleagues/trainees are trained and supported.

Skills

HACCP compliance

Kitchen supervision

Cost control

Staff training

Menu execution

Guest service

Education

Diploma / Vocational certificate in Culinary Skills

Job description

BCH Hotel Investment Pte Ltd is seeking a seasoned Banquet Chef’s support role to assist in daily banquet production, prep, presentation and stock ordering for the banquet operation, buffet restaurant, and club operations.

You will monitor and delegate duties to junior colleagues, control labour and food costs, and ensure quality is maintained or improved while coordinating with outlet chefs and maintaining guest service standards.