Department: Kitchen
Location: Singapore - Singapore
Description
Reporting to the Executive Chef, the incumbent in the position is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.
Overall Objectives
- Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
- Ensure that the place of work and surrounding area is kept clean and organised at all times.
- Execute and ensure that the team is able to execute the highest level of service and set-up standards at all times.
- Produce reports and analysis of the outlet and present report in the monthly performance meeting.
- Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
- Conduct monthly inventory of operating supplies and equipment together with the stewarding department
- Prepare and review all departmental operations manual updates annually in together with the Head of Department.
- Support activities and cooperation with the suppliers.
- Organise all required outlet specific trainings as described by the department.
- Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
- Respond to any changes in the department as dictated by the hotel management.
- Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
- Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
- Ensuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.
- Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
- Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
- Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
- Maintain daily checks and log reports of all areas responsible.
Job Requirements
- Minimum 3 years experience in a similar capacity
- Responsible and hardworking, able to work in a safe, prudent and organized manner
- Ability to maintain highest standards of professionalism, ethics, grooming and attitude
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Good written and verbal communication skills
- Excellent organizational and time management skills
