Job Description

We are looking for a Chef with at least 5 years of experience in the same capacity that will manage all aspects of kitchen operations including keeping food costs in line with Executive Sous Chef\'s standards, managing labour costs for kitchen staff and ensuring food quality to meet customer satisfaction standards. Coordinating and communicating to all section ensuring a smooth operation in all banquet events and kitchen service operations. The incumbent will take up the role of Executive Chef in his absence.

Accountability:

• Manage all aspects of kitchen operations including keeping food cost in line with Executive Chef\xe2\x80\x99s standards
• Manage labour cost for kitchen staff and ensuring food quality and meeting customer satisfaction standards
• Coordinate and communicate to all sections ensuring a smooth operation in all banquet events & kitchen service operations.
• Ensure the highest standard of food quality is produced from all outlets on Faber Peak and on Sentosa Island (F&B Brands: Arbora Hilltop Garden & Bistro, Arbora Caf\xc3\xa9, Dusk Restaurant & Bar, Good Old Days, International Food Street, and Cable Car Sky Dining)
  

Roles and Responsibilities:

• Integrate business continuity management into organization\xe2\x80\x99s operation
• Maintaining food cost & ensuring highest standard of food quality
• Ensure a safe working environment and attitude on the part of all kitchen staff in area of responsibility
• Works with Executive Chef on new food menu development and establish selling price. Menu recipe costing included.
• Establishes controls to minimize food and supply wastages and theft
• Monitoring food cost & purchase requisition approval
• Monitoring and minimizing food wastage
• Monitoring and maintaining food cost within targeted budget
• Direct supervise on kitchen staff members, enforcing on work safety procedures
• In-put of Kitchen Full & Part timers OT hours in system
• Works with Faber Peak outlets on inventories accuracy
• To enforce materials procurement done accordingly to SOP
• Performs all duties required in day-to-day operations
• Performs other related duties as directed by Executive Chef
• Cost control and monitoring over hourly rated kitchen part timer and over time monitoring and controlling for full timers\' coordination and communication
• New raw material sourcing to lower food cost and raise profit margin
• Ensuring smooth operation of all kitchen are always executed
• Liaising and communicating with other section heads on stewarding staff scheduling