Job Description

As part of Pan Pacifc Hotels Groupy, PARKROYAL on Beach Road, a 346-room hotel, is perfectly located for business and leisure travellers in the city centre of downtown Singapore. Relax and enjoy world-class restaurants, shopping and business convention facilities. A stay at this wonderful Singapore hotel will always connect you to the best that Singapore has to offer and bring you unforgettable local experiences.

Our facilities include: Ginger (all-day-dining), Si Chuan Dou Hua (fine dining chinese restaurant), Club 5 (Pub/Bar), Wellness Floor (pool, spa and gym) and world-class banquet facilities with the brand new The Ballrooms.

The Role

To assist the Head Chef in the efficient management of the restaurant kitchen.

Primary Responsibilities:

a) To work closely with the team and Head Chef on day-to-day operation.

b) To practise innovation and creativity by constantly introducing new creations and presentations.

c) To be responsible for the total quality of food prepared which call for checks on taste, temperature, portioning and visual appearance of food.

d) To match volume of food prepared in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

e) Responsible to ensure foods received are of the freshest quality and of accurate weight as ordered.

f) To provide feedback and actively participate in the development of the menus. This work is done in conjunction with the Head Chef and it encompasses pricing decisions and review of menu on regular basis thereby promoting the competitiveness of food.

g) To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with FSMS/HACCP standards.

h) To ensure that the kitchen runs on the approved manpower budget without incurring unnecessary expenses via overtime, etc.

i) To ensure that food cost is kept within approved budget.

j) To achieve a high standard of food quality which meets the expectations of hotel guests.

k) Responsible for the training of staff in cuisine knowledge.

l) To ensure that kitchen staff is properly trained in their respective duty areas thereby producing a high standard of food expected of them.

m) To be responsible for staff retention in the kitchen and take appropriate measures in furtherance of staff stability.

n) To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers' recommendations thereby protecting their long term investment value.

o) To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

p) To actively contribute in the Catering business by producing good quality food at competitive prices which meets the expectations of customers

Talent Profile

• Proven track record of working experience of not least than 2 years with established hotels or restaurants in similar capacity
• Certificate or Diploma in culinary from a recognized hospitality or tertiary institution
• Excellent people management to build and maintain positive working relationships with all associates
• Strong operational presence
• Skilful culinary expertise in menu planning and knowledgeable in event / catering setup procedures
• Excellent people management abilities to develop an effective and motivated team to create memorable experience for all guests
• Organizing and coordinating skills. Knowledge of planning and scheduling techniques
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to coordinate quality assurance programs in area of specialty.
• Ability to develop and test recipes and / or techniques for food preparation / presentation