Job Description

The position supports the culinary team in achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost control whilst upholding high levels of hygiene and sanitation.

Primary Responsibilities

FOOD QUALITY

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel\xe2\x80\x99s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

COST CONTROL

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

HYGIENE AND SANITATION

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently. Ensures all items are utilised completely to avoid wastage. Ensures ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Prevents colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

WORKS AS PART OF THE F&B CULINARY TEAM

• Ensures smooth and effective communication amongst the kitchens and with other departments.
• Ensures that all deadlines set by supervisors are met.
• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands workplace safety and health procedures, HACCP standards and emergency procedures.

Candidate Profile

Knowledge and Experience

• Pursuing or pursued a Professional Certificate in a Culinary-related field.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Accor