Executive Sous Chef at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Food Preparation, Cost Control, Hygiene Standards, Team Leadership, Training, Budget Management, Interpersonal Skills, Communication, Problem Solving, Multicultural Awareness, Initiative, Safety & Security, Technology Implementation, Stock Management

Industry

Hospitality

Description

Company Description HOTEL OVERVIEW Strategically located in the heart of Singapore’s 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 Swissôtel The Stamford are the gateway to explore Singapore’s 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’s largest spas, Willow Stream Spa. ABOUT OUR COMPANY At Fairmont Singapore and Swissôtel 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. Job Description Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation Responsible for the development of new menus and product development supported with proper details analysis and accurate costing Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating Improve waste reduction and manage budgetary concerns Supervises all food preparations and presentation to ensure quality and restaurant standards Accuracy in recipes, cost control, ordering and stock management Strict adherence to purchase procedures Leading by example on all hygiene requirements Regular review of guest comments so that improvements can be driven in VOG Liaison between Food and Beverage departments and rest of hotel effective for guest experience Work closely with Director of Culinary Operations in promoting company’s culture, mission and philosophy Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations Maintain kitchen organization, staff ability, and training opportunities Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles Ensure that the culinary department adheres to all company and hotel policies and procedures Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy Manage associates fairly and take a personal interest in knowing all culinary associates Ensure that the overall culinary department is motivated and positive feedback on work performance is given Coach and counsel employees in a timely manner and in accordance with Company policy Identify strenghts and weakness and provide timely feedback to the individual Assist to set departments targets and goals, and lead the Culinary team to achieve goals Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality Work with engineering department to improve functional operation of kitchens Identify, experiment and implement new technology enhancements to improve work processes Ensure cleanliness and appearance of all Kitchens and related areas Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene Provide a level of Safety & Security for all team member whilst working Develop own knowledge and skills to grow as a business leader Qualifications Relevant Culinary School or College Diploma, preferred Minimum 10 years relevant experience in the Management Culinary position, preferably in similar operations style Basic Food Hygiene Certificate, FSMS Lvl 3 SFA Strong computer knowledge, Mircosoft Office, Procurement & Requisition module Knowledge of NEA & MOH regulations in Singapore Knowledge of labor laws and visa requirement in Singapore Good interpersonal skills with ability to communicate with all levels of employees Service oriented with an eye details Ability to work effectively and contribute in a team Good presentation and influencing skills Multicultural awareness and able to work with people from diverse cultures Flexible and able to work independently and has good initiative under dynamic environment Self-Motivated and Energetic Possess strong leadership qualities, sound judgement and decision making and problem-solving skills with high intergrity Additional Information Job Highlights Birthday Leave Discounted Room Rates across ACCOR Properties Duty Meals

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Responsibilities

The Executive Sous Chef will work closely with the Director of Culinary Operations to ensure standards are met and will oversee food preparation and presentation to maintain quality. Additionally, the role involves recruiting and training a competent culinary team while managing budgetary concerns and waste reduction.