Capella Singapore
  • Singapore, SGP
  • Full Time

Job Overview

The Chef de Cuisine contributes to all menu creation. The incumbent manages and trains the kitchen team to deliver consistent food quality aimed at creating great experience for guests. The Chef de Cuisine manages food cost controls through good management of orders and supplies.

 

Key Responsibilities:

  • Direct and supervise the preparation and production of all dishes
  • Undertake regular checks on the quality of all food items and recommended improvement when necessary
  • Suggest and implement changes to the menu items according to customer's demand and the availability of seasonal ingredients
  • Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum
  • Inspect and ensure that all operating equipment is maintained in good working conditions
  • Ensure that the work stations are clean and sanitized and that proper safety procedures are observed by team at all times
  • Prepare recipes of new dishes and conduct cost analysis on each dish
  • Prepare monthly duty roster for team
  • Forecast food cost and manage departmental expenses

Talent Profile:

  • Diploma or equivalent vocational training certificate.
  • Minimum 3 years experience in culinary field
  • Able to work in all kitchens with minimum supervision
  • Knowledge of food cost controls
  • Experience in restaurant production and timing
  • Possess Singapore Basic Food Hygiene Certificate.
Capella Singapore
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