Chef-De-Partie

FURAMA HOTEL SINGAPORE PTE LTD; Singapore; Vor Ort; SGD 47.000 - 71.000; Vollzeit

Zusammenfassung

Furama Hotel Singapore Pte Ltd seeks a Kitchen Supervisor to oversee kitchen staff, coordinate meal preparation, and ensure quality and cost controls. You will participate in menu planning, supervise portioning and service, and train new team members.

The role requires coordinating across outlets, maintaining equipment and enforcing hotel policies and safety procedures. Prior supervisory experience in a hotel kitchen is preferred.

Aufgaben

• Supervise and coordinate kitchen staff in preparation and serving of meals for guests or hotel staff.
• Oversee cleaning, cutting, marinating, seasoning and cooking of all food items in respective kitchens.
• Suggest weekly breakfast, lunch and dinner menus; submit for Executive Chef approval.
• Prepare food requisitions based on planned menus; sample dishes for quality.
• Supervise plating and portioning; address meal suggestions and complaints with Sous Chef.
• Prepare weekly duty rosters; ensure proper use of equipment and utensils.
• Ensure adherence to the hotel's cost control policies and procedures.
• Coordinate with other outlets to supply requirements.
• Maintain cleanliness and maintenance of equipment, work areas and cold rooms.
• Conduct preliminary interviews for kitchen positions and orient new staff.
• Identify training needs within the section and arrange coaching.
• Perform duties of a Cook when necessary.
• Know and follow all hotel emergency procedures.
• Observe house rules and regulations of the department and hotel.
• Perform additional duties as directed.

Jobbeschreibung

• 1) Responsible for supervising and coordinating the activities of kitchen staff in the preparation and serving of meals to guests or hotel staff.
• 2)Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective Kitchens.
• 3)Suggest breakfast, lunch and dinner menus weekly and submit same to the Executive Chef for approval. Check daily menu, function order or forecast to determine kind and quantity of food items to prepare.
• 4)Prepare requisitions of food items based on planned food menu. Observe and test food being cooked and sample all food prepared.
• 5)Supervise dishing out of food portions to guests or hotel staff. Attend to meal suggestions and complaints and report the same to Sous Chef. Utilize leftover food and convert unconsumed cooked food to other dishes. Check on delivery supplies to determine freshness, quality and quantity.
• 6) Prepare weekly duty rosters of his kitchen staff. Ensure that kitchen equipment and utensils are handled and used properly. Attend and contribute to the Cafeteria Meetings.
• 7) Ensure that the Hotel's cost control policies and procedures are followed.
• 8) Supply other kitchen outlets with their requirements.
• 9) Ensure the cleanliness and maintenance of equipment, work areas and cold rooms in co-ordination with other Kitchen and the Stewarding.
• 10) Conduct preliminary selection interviews of candidates for positions in his section.
• 11) Conduct orientation for new staff for his section, advising them of the standards against which their performance will be evaluated.
• 12) Identify training needs of kitchen staff within his section.
• 13) Perform the duties of a Cook when necessary.
• 14) Be fully familiar with all emergency procedures established by the Hotel.
• 15) Observe and comply with the house rules and regulations of the department and the Hotel.
• 16) Perform other duties as directed.