Novotel Singapore on Stevens : Chef De Cuisine

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.