Marriott Hotels Resorts
3 months ago
Executive Chef - The St. Regis Singapore
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Company information
- Company
- Marriott Hotels Resorts
- Location
- Singapore Singapore
- Posted
- 3 months ago
Job description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reporting lines to Sous Chef. Develops and implements menu concepts, recipes, and presentation styles that meet hotel standards. Maintains a clean and organized kitchen environment by ensuring compliance with health and safety regulations, food safety guidelines, and hotel policies. Collaborates with the Food and Beverage Manager to develop and implement strategies for increasing revenue and improving customer satisfaction. Provides input on budgeting and forecasting for the F&B department. Develops and implements training programs for kitchen staff to improve skills and knowledge. Conducts performance evaluations and provides coaching and feedback to staff members. Ensures that all kitchen operations are in compliance with hotel policies, procedures, and regulatory requirements. Maintains a positive and professional attitude at all times, even in the face of challenges or stress.
Required skills
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