Job Description

Company Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore\xe2\x80\x99s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swiss\xc3\xb4tel The Stamford are the gateway to explore Singapore\xe2\x80\x99s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia\xe2\x80\x99s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swiss\xc3\xb4tel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.



Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Make recommendations to the Executive Chef regarding succession planning
• To be aware of all financial budgets and goals
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly

• Minimum of 3 to 5 years relevant experience in the management culinary position, preferably in similar operations style
• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition module
• Relevant Culinary School or College Diploma, preferred
• Knowledge of labour laws and visa requirements in Singapore

FAIRMONT