Banquet Chef

Singapore, Singapore

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Key Responsibilities

Oversees Main Kitchen Outlets (Hot Kitchen, Cold Kitchen, Butchery, Receiving and Dry Store)
Plans in conjunction with the Executive Banquet Chef: Activities, promotions and implement menu according to the annual marketing plans
Responsible and accountable for the overall food cost as well as kitchen supplies, energy costs and utensils
Handle Guests\' comments and complains and ensure corrective actions are taken timely
Constantly involved in improving operations efficiency and improving food cost through strategic planning and forecasting
Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments by anticipating the Hotel\'s business
Plan and supervise all menu implementations in a timely manner
Create and develop new dishes and recipes by keeping up with the latest market trends
Ensure that operation and processes comply to MOHG and FLHSS&E standards
Any adhoc tasks assigned by the Executive Banquet Chef

Key Requirements

Minimum three (3) years of experience in a same capacity as Banquet Chef in international luxury hotel groups
Service-oriented team player with strong leadership and people skills
Able to multi-task and work in a fast-paced environment

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