Executive Chinese Chef

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

• Ensure a professional running of the kitchens and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for the daily requisitioning of food items
• Aware of profitability and cost conscious              
• Familiar with local requirements and sanitation requirements
• Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Director of Culinary in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Communicate food trends and market needs to the ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.
• Assist the Director of Culinary in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

• Previous experience at a senior chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has complete knowledge and understanding of all cookery methods.
• Thorough understanding of all occupational health and safety issues.
• Understands the needs and direction of the hotel.
• Demonstrates flexibility and enthusiasm.
• Interpersonal skills, communicator, team player and gives direction.
• Has thorough knowledge of all food products, local and imported.
• Presentable, well-groomed with good leadership qualities and motivation skills.
• People-oriented
• Able to work under pressure and independently.