Novotel Singapore on Stevens : Chef De Cuisine

Novotel Singapore on Stevens and Mercure Singapore on Stevens are committed to attracting, recruiting and retaining diverse talents from all walks of life.  At Novotel Singapore on Stevens and Mercure Singapore on Stevens, we value and celebrate diversity, provide pay equity and equal opportunities for promotion, training and development programmes. We pride ourselves in creating and sustaining an inclusive and equitable working and learning environment for all.

Located along the arterial road that leads to Singapore’s iconic Orchard Road sits a stunning new lifestyle hub – the 254-room Novotel Singapore on Stevens and 518-room Mercure Singapore on Stevens, along with an eclectic array of F&B outlets. Step into this lush urban paradise equipped with an infinity pool, lap pool, tennis court, 24-hour gym, 9 meeting spaces, ballrooms and 4 hotel restaurants and bars, with 7 additional dining outlets.

Awarded Gold in the 2018 Melbourne Design Awards for its creative architecture, the Novotel Singapore on Stevens and Mercure Singapore on Stevens building tells a unique story from its aerial view to the elements around the hotel.

You will support kitchen operations by ensuring food quality, safety compliance, and efficient preparation while supervising staff and managing resources to deliver excellent guest dining experiences.

Responsibilities

• Enforce hotel and departmental rules and regulations consistently to maintain operational standards
• Delegate tasks fairly and appropriately to kitchen staff to ensure smooth daily operations
• Maintain personal grooming and hygiene to uphold professional kitchen standards
• Assist in directing kitchen operations to produce high-quality food that meets guest expectations
• Communicate and ensure staff awareness of safety policies to maintain a safe work environment
• Verify correct preparation and readiness of all mis en-place items before service
• Prepare food orders efficiently according to established standards and recipes
• Monitor portion control to maintain consistency and reduce waste
• Inspect buffet items regularly to ensure food quality and correct display presentation
• Taste food items before buffet service to confirm flavor accuracy
• Station at buffet counters during service periods as needed to oversee quality and replenishment
• Ensure cooking processes and sauce preparations follow standard procedures
• Receive and inspect meat and seafood deliveries for quantity and quality compliance
• Test cooked food to verify taste and quality before service
• Conduct thorough handover of job-related matters to the next shift for continuity
• Manage overall food cost, kitchen supplies, energy usage, and utensils within the section
• Clean and maintain work areas, cold rooms, and kitchen equipment to meet hygiene standards
• Assist the Executive Chef in ensuring smooth kitchen operations and quality control
• Control food cost and maintain food quality through monitoring and adjustments
• Adhere to safety policies, report accidents immediately, and support all safety programs
• Exercise caution on slippery floors to prevent accidents
• Provide proper safety instructions before staff operate any kitchen equipment
• Plan work schedules and order market supplies to ensure kitchen readiness
• Follow all standard recipes and comply with NEA food hygiene standards during food preparation.