Chef Full-time Job

Duties & Responsibilities

To report for duty punctually wearing the correct uniform and name badges at all times

Organize shifting in the section with regard to mise-en-place production and its service

Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner

Write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Chef de Cuisine in order to achieve the high stock rotation desired in his/her section.

Maintain good colleague’s relations and motivate colleagues

Ensure that training on a one-to-one basis has been carried out and comprehended.

Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.

Responsible for completing the daily checklist regarding Mise-en-place and food storage.

Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Chef de Cuisine.

Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.

Check the main information board regarding changes in any Banquets or other information regarding the organization.

Keep the section clean and tidy.

Pass all information to the next shift

Accidents and sickness to be written in log Book and report to the Executive Chef / Chef de Cuisine

Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.

Assist the Chef de cuisine in composing new recipes and menu ideas.

Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

Qualifications

QUALIFICATIONS & REQUIREMENTS:

Reading, writing and oral proficiency in the English language

Strong leadership, training and motivational skills.

Strong organizational skills and ability to work in stressful fast paced environment.

EXPERIENCE:

Minimum 2 years cooking experience.

Raffles is an oasis for the well-travelled, and the home of emotional luxury.
With a history dating back to 1887, when Raffles Singapore opened its grand colonial doors for the first time, Raffles Hotels & Resorts, part of Accor Group, is an award-winning, international brand.
A global portfolio of fourteen landmark properties, and part of ALL - the Accor Live Limitless Lifestyle Loyalty Program, all properties embodies the spirit and elegant aesthetic of the brand. From secluded resorts to city hotels, the iconic Raffles experience is found in Singapore, Cambodia, China, Indonesia, Philippines, UAE, Saudi Arabia, The Seychelles, Turkey, Poland and France.
Every hotel and resort in the Raffles family has a unique personality. Each has a story to tell and a distinct sense of place. What unites them, and makes them indefinably and sublimely Raffles, is their proud dedication to the legendary Raffles tradition of delivering thoughtful, personal and discreet service.
Every employee wears a pin bearing the Travellers Palm because it is the symbol of the oasis. Travellers of old would drink the water stored in the base of its cup-like leaves, and use its East-West orientation as an informal compass. It is a reminder that the spirit of hospitality and sanctuary is alive and well at every Raffles hotel and resort.