Senior Banquet Chef: Elevate Dining Experiences

Conrad Singapore Orchard; Singapore; On-site; SGD 90,000 - 135,000; Full time

Job summary

Hilton Singapore is seeking a Senior Sous Chef to plan and manage day-to-day culinary operations in the Banquet and Cold Kitchen, upholding the high standards of the hotel. You will be the brains behind kitchen operations, ensuring smooth, delicious service and bringing our culinary vision to life.

As a senior member, you will lead daily kitchen activities, train staff, monitor sanitation (HACCP), collaborate with the Executive Chef on menus, and ensure food quality and presentation meets the

Qualifications

• Good command of written and spoken English to communicate effectively with guests and team members.
• Minimum 10 years of relevant experience in reputable restaurants or five-star hotels. International work experience would be an advantage.
• Sound knowledge of food safety, hygiene and sanitation standards in the food service and hospitality industry. HACCP certification would be an advantage.
• A qualification in Culinary Arts or an equivalent relevant certification is required.
• Demonstrated leadership, training, team motivation and communication skills.
• Good public relations and marketing skills would be an advantage.
• Strong wine knowledge would be an advantage.

Responsibilities

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Executive Chef/Chef De Cuisine in preparing marketing plan throughout the year.
• Verify that all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with managers, stewarding, and engineering in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a 'FIFO' system.
• Assume full responsibility in the absence of the Executive Chef and/or Chef De Cuisine.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support other kitchen department when required.
• Able to prepare seasonal menu.
• Work together with the Executive Chef/Chef De Cuisine in preparing menus.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel's standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.
• Expedite orders on the line.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders are made and follow up accordingly.

Skills

Leadership

Food safety

English proficiency

Team motivation

Education

Culinary Arts certification

Job description

Hilton Singapore is seeking a Senior Sous Chef to plan and manage day-to-day culinary operations in the Banquet and Cold Kitchen, upholding the high standards of the hotel. You will be the brains behind kitchen operations, ensuring smooth, delicious service and bringing our culinary vision to life.

As a senior member, you will lead daily kitchen activities, train staff, monitor sanitation (HACCP), collaborate with the Executive Chef on menus, and ensure food quality and presentation meets the