“Quality in Life”

Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring new ideas, use & develop their knowledge to reinvent their career path.

Swissôtel Merchant Court, Singapore is a luxury hotel ideally located close to entertainment and dining hotspots such as Clarke Quay, Boat Quay and Chinatown. The close proximity of the MRT to the hotel makes Orchard Road, Raffles City, all major tourist attractions and the financial hub at Raffles Place, within easy reach.

The 476 guest rooms and suites cater to the needs of the most discerning travellers. The Swiss Executive floors offer luxurious rooms and suites and the Swiss Executive Lounge provides additional luxury and exclusivity. Facilities includes an idyllic pool area with water-slides, an outdoor Jacuzzi, two award-winning restaurants and one lobby bar, a 24 hours Fitness Centre, Pürovel Spa & Sport, a column-less ballroom and seven function rooms.

We invite you to be part of the dynamic team as:

Banquet Chef / Assistant Banquet Chef

Summary of Responsibilities:

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

• Responsible for day to day operations of the assigned kitchen, not compromising on the agreed quality, hygiene and other standards. 
• Responsible in the daily requisitioning of food goods. 
• To be updated and familiar with local requirement and sanitation regulations.
  • Communicate local requirements, food sanitation laws, safety regulations and others to all team members. 
• Provide leadership, training and supervision on all production in the kitchen. 
  • Technical knowledge and job skills training related to all foods in the department and the effective use of provided materials. 
  • Communicate food trends and market need to team members.
• Oversee quality and proper usage of all food related to the department throughout the hotel. 
• Ensure the effective usage of Inter-kitchen communication meetings.
• Create enthusiasm for training and development among subordinates. 

Main Daily Duties:

• Plan activities promotions, menu implementations according to the annual marketing plans in conjunction with the Executive Chef, Executive Sous Chef. 
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Assist the Executive Chef in finding ways to improve the food cost through strategic purchasing, while maintaining quality standards.
• Conduct daily kitchen observation on operational standards and challenges, and follow up with the Executive Chef.
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team. 
• Ensure that all designated action plans from daily briefing or operational meetings are being followed up by the individuals concerned. 
• Ensure positive work relations with non-Food and Beverage departments are fostered. 
• Be constantly aware of customers' expectations and changing needs.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Cooperate and drive the implementations of Service Training in all Food and Beverage kitchens with Outlet Managers. 
• Complete detailed checks of the entire Food and Beverage operation during all service periods, taking necessary actions to correct any deviation from quality standards. 
• Conduct weekly inspections of kitchens and restaurants with minutes and follow ups. 
• Plan, coordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former. 
• Assist in the preparation and control of daily and weekly market lists.
• Constantly strive to improve kitchen operating procedures. 
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy cost and kitchen utensils in the assigned section. 
• Responsible for the labour budget of the kitchen department. 
• Prepare weekly work schedule for team members.
• Propose and initiate when approved, new services and products for our guests. 
• Create and develop new dishes and recipes by keeping up with latest market trends

Qualifications:

We are looking for a well-organized and creative candidate with excellent communication and interpersonal skills, who is able to display a “passion for perfection” and work in a dynamic environment. In addition, the candidate should possess:

• 5 years of relevant experience.
• Creative and take initiatives.
• Good product knowledge.
• Knowledgeable to be able to train team members in culinary skills.
• Knowledgeable in the differentiation of various products.
• Know the different cuts of vegetables, meats and seafood. 
• Basic computer literacy.

Swissôtel Hotels & Resorts

Swissôtel Hotels & Resorts offer broad career development possibilities within a growing international group and competitive conditions of employment. 

If you feel you are ready for your next professional challenge, send us your application today.