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

　　Food Production Planning

　　Craft sophisticated, high-end menus that showcase culinary creativity, exquisite presentation, and use of premium ingredients.

　　Collaborate with chefs to develop unique signature dishes that embody

　　luxury and exclusivity.

　　Menu planning

　　Collaborate with Guest chefs' promotions.

　　Standard recipes with clear COG and production descriptions.

　　Develop and maintain quality levels.

　　Develop food specifications for Halal & all outlets.

　　Develop brief description of all menu items as it relates to taste, texture and ingredients; show and tell for all items served.

　　Ensuring adherence to budget and forecasting of food cost

　　Quality Assurance:

　　Establish and maintain the highest standards of culinary excellence, ensuring a consistent and unparalleled dining experience.

　　Conduct regular tastings and inspections to guarantee the quality and precision of every dish. 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.

　　Operational Precision:

　　Streamline kitchen operations to reflect the precision and efficiency expected in luxury & large scale dining.

　　Implement systems that uphold the seamless execution of culinary services in a multi-location luxury environment.

　　Raffles City Convention Centre:

　　Supervise culinary department, delegating and assigning duties and responsibilities to the Executive Chef, Chief Steward and staff to ensure the accurate and timely production of all catering events.

　　Evaluate changes in guest needs, the hotel’s guest mix, industry and competitive trends to recommend appropriate products, services and operational changes to ensure guest satisfaction, market dominance and financial returns.

　　Develop daily, seasonal and special event menus designed to increase sales and enhance the guest experience.

　　Meet with clients as needed to ensure total guest satisfaction.

　　Establish and ensure adherence to all product quality, consistency, presentation, portioning.

　　Direct and train staff on new food items and provide on-going monitoring to ensure comprehension.

　　Design skills level training and development plans for all culinary team members.

　　Supervise, assign duties and responsibilities to ensure proper kitchen and equipment maintenance, efficiency, storage, safety and sanitation in multiple kitchens and food service areas.

　　Conduct regular safety, sanitation and general product and personnel inspections to ensure all hotel standards and state health regulations are met.

　　Forecast labor expense and overseeing the scheduling of the culinary and stewarding staff to ensure both adequate staffing and budgeted labor costs.

　　Recruit, interview, train, coach, praise, counsel and discipline in accordance to company standards.

　　Ensure all necessary reports and forms are completed on time and filed in accordance with company standards.

　　Conduct and participate in daily, weekly, monthly and quarterly meetings to ensure exceptional communication and adherence to all operational procedures and expectations.

　　Administration/Supervisory Activities

　　Daily supervision of all kitchen areas.

　　Reviewing daily reports as they relate to food and labour / food waste with immediate follow up where and when required.

　　Daily spot checks on purchasing and receiving.

　　Periodically participate in month end inventories.

　　Budget planning and monitoring for adherence.

　　Goals And Objective Settings

　　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.

　　Personnel Training/Development

　　Recruit, mentor, and inspire culinary talent for respective kitchens and stewarding management.

　　Foster a culture of continuous improvement and refinement within the culinary teams, ensuring they embody the luxury brand ethos.

　　All employees receive formal training necessary for them to perform this job.

　　Cross-training is done wherever possible.

　　Supplier and Ingredient Selection

　　Source and maintain relationships with exclusive suppliers of premium and rare ingredients.

　　Work with Purchaing team to negotiate with suppliers to secure the finest products and maintain a distinct edge in the luxury culinary market.

　　Innovation in Luxury Culinary Trends:

　　Stay at the forefront of global luxury culinary trends and innovations.

　　Infuse creativity and uniqueness into menus, constantly pushing the boundaries of what is considered exceptional.

　　Brand Ambassadorship:

　　Represent the culinary vision of the brand in media events, luxury showcases, and exclusive culinary experiences.

　　Contribute to the overall luxury brand positioning through culinary excellence.

　　Qualifications

　　Skills, Knowledge & Ability

　　Strong working knowledge the computer, Microsoft Office, Procurement & Requisition module MC & FutureLog.

　　Knowledge of NEA & MOH regulations in Singapore.

　　Knowledge of labour 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.

　　Possess strong leadership qualities, sound judgement and decision making and problem-solving skills with high intergrity.

　　Comply with hotel and department policies and procedures at all times.

　　Carry out any other duties as and when assigned by the Management of the Hotel and Managing Director.