Executive Chinese Chef

[{{ $ctrl._job.status.name | translate}}] Executive Chinese Chef
Shangri-La International Hotel Management Pte Ltd


Job description

Shangri-La International Hotel Management Pte Ltd


Duties and Responsiblities

  • Operations
    • Involved in all phases of the daily operation requirements
      • To co-ordinate in details on the restaurant/ food production, and specific duties to all employees under his supervision
      • To check all setups for Back of House and Kitchen, and ensure food served is always of the highest standards
      • To constantly check the quality of food prepared with regards to taste and temperature
      • To maintain the consitency of Signature Dishes preparation, presentation, sales & profitability
      • Ensure a uniform visual appearance of all dishes prepared, presentation and garnish must beprepared according to standards
      • Minimise waste and spoilage
      • Ensure smooth and effective communication among the kitchens and with other departments
      • Work closely with receiving and storeroom, and ensure received goods are of the standard quality, according to specifications and record inventory
      • Constantly be alert on freshness, presentations and temperature of food served
      • Supervise food tasting sessions and guide employees for new menu implementation
      • Check on setup and misc-place preparation prior to operations
      • Update menu recipe cards and menu planning for promotions
  • Hygiene and Sanitation
    • Ensure safe working practices
      • Responsible for smooth and effective communication among the staff
      • Ensure staff are fully aware and complies with guidelines
    • Monitor cleanliness
      • Monitor and ensure that all cleanings are properly done and according to schedule
      • Conducts regular tours of the front and back of the house to check that all euqipment is in working order and standards are adhered to
    • To achieve the highest standard through strict adherence to the hygiene and sanitation rules
    • To monitor and ensure kitchen equipments are spotless and cleaned daily (e.g. hoods, stoves, filters, boiling pans etc)
  • Marketing and Planning
    • Attends regular meeting with F&B Manager to discuss future business strategy and review ongoing action plan progress, annual promotions/ menu plans and monthly P&L review
    • Prepare annual food cost budget
  • Communications
    • Consistently monitors performance against guest critique for both Customer Satisfaction and Food Quality
    • Communicates with restaurant manager to obtain feedback on a regular basis
    • To conduct regular dialogue with employees
    • To arrange regular training sessions for marketing staff on new menu items
  • Staffing/ Human Relation
    • To maximize productivity and maintain harmony among all food production employees in a fair and impartial way
      • Maintains staffing level at approved manning guide/ productivity level with due consideration to the volume of business and service standards
      • Monitors/ approves staff overtime, shifts changes and leave etc.
      • Conducts staff appraisal 
  • Training/ Development
    • Ensures progressive training for OJT skills and technical job knowledge
    • Ensures compliance with minimum training levels are met
    • Ensures that staff are trained on fire safety and emergency procedures
  • Cost Control
    • Maintains proper and adequate controls over purchase orders and requisitions
    • Monitors on monthly food inventory turnover and slow-moving items
    • Ensures purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the specification
    • Reviews food cost analysis daily to maintain in line with budget and forecast
    • Analyzes top 20 highest consumable purchased items monthly
    • Monitor and fully implement the portion control established with the recipe cards and butcher test
    • Reviews and analses monthly P&L statement
    • Preparation of F&B Culinary CAPEX - to ensure maximum quality output and productivity


    • Culinary certification or its equivalent
    • Hands-on individual with minimum 12 years of relevant working experience in traditional Chinese restaurant
    • Willing to work 6 days rotating shift, including weekends and public holidays
    • Willing to work in a non-hotel environment



    See description

    Job type
    Tanglin, Singapore
    Starting in
    As soon as possible

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