Chef de Cuisine (Il Cielo) - voco Orchard Singapore at IHG Career

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Contemporary Italian Cuisine, Kitchen Management, Menu Planning, Food Cost Control, Payroll Management, Staff Training, Performance Management, Food Hygiene, Recipe Development, Resource Allocation, Inventory Management, Team Leadership

Industry

Hospitality

Description

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road! voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different. Your day to day voco Orchard Singapore is seeking a passionate Chef de Cuisine for il Cielo, its vribrant rooftop restaurant serving contemporary Italian cuisine. As Chef de Cuisine, you will be running the kitchen for this restaurant, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals. To train, oversee and coordinate the culinary brigade in order to prepare, cook and present food according to hotel standard recipes. FINANCIAL RETURNS * Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu * Review menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items * Monitor food apportionment policy to control costs * Introduce and test the market with new products which are market-orientated in terms of price and product. * Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible team members base (Full Time & Part Time team members), multi-skills and multi-tasking * Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. PEOPLE * Trains, manages and motivates the kitchen team in order to provide high standard of service for customers and meet departmental and hotel targets * Provide direction and support to the team on a daily basis * Assist the Executive Chef and Executive Sous Chef to supervise and manage the performance of the front office department. Assist to facilitate the performance management cycle throughout the year * Work closely with the Human Resources department in the recruitment of colleagues to ensure staffing are met * Identify any training gaps and work with the Learning & Development colleagues to ensure training gaps are close. * Assist in managing the day-to-day activities and scheduling of the team to ensure proper coverage. * Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues. * Ensure all staff is properly trained on systems, security and cash handling procedures, and service standards and have the tools and equipment needed to effectively carry out their job functions. * Promote teamwork and quality service through daily communication and coordination with other departments, including Finance, Revenue, Sales and Marketing, Food and Beverage, Housekeeping, and Maintenance. * Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services. GUEST EXPERIENCE * May occasionally interact with outside contacts: * Guests – to ensure their total satisfaction * Suppliers – regarding orders and invoices RESPONSIBLE BUSINESS * Introduce and test the market with new products which are market-orientated in terms of price and product. * Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production * Monitor methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner * Devise special dishes and develops innovative recipes * Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure annual review to accurately reflect any changes. * Submit to the Executive Chef/Executive Sous Chef on a monthly basis: Hygiene Checklist and Documentations, Trainers Report and Record, Monthly Outlet Schedule, Engineering Reports, Attendance Reports, Vacation Schedules and Team member of the Month * Through hands-on management, supervise closely all Outlet Chefs in the performance of their duties in accordance with policies & procedures and applicable laws * Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers. * Develop and assist with training activities focused on improving skills and knowledge * Conduct min year and annual Performance Appraisals providing honest and appropriate feedback * Take an active involvement in the Welfare, Safety, Development and well-being of team members providing advice, counseling and truthful, diplomatic feedback * Ensure high standards of personal presentation & grooming What we need from you * Diploma or higher level qualification from a Culinary or Hotel School with specialised training in culinary arts * At least 2 years work experience as Chef de Cuisine in an Italian Restaurant * Must possess a valid food hygiene certificate. * Fluent in English, both spoken and written. Knowledge of another language is desirable. * Commitment to work rotating shifts, weekends and public holidays. * Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company. What we offer We’ll reward all your hard work with a great salary and benefits – great room discount and superb training. Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Responsibilities

Lead the kitchen operations for il Cielo rooftop restaurant, ensuring high standards of contemporary Italian cuisine and financial goal achievement. Oversee the culinary brigade through training, coordination, and performance management to maintain hotel standards.