Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.
Key Interactions:
Internally:
Food & Beverage
Catering sales
Engineering
Talent & Culture
Stewarding
Purchasing
Housekeeping
Externally:
Guests
Suppliers
Vendors
Qualifications:
Knowledge and Experience:
Basic Food Hygiene Certificate & thorough understanding of all occupational health and safety issues
Specialized in Arts in relevant Culinary School or College Diploma, preferred
Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
Creative & Innovative
Strong working knowledge of using special equipment to perform the task
Good interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Manage the Artist department, hygiene & work safety
Assign in detail, specific duties to all employees under his supervision and instructs them in their work
Ensure that all materials are properly reviewed & accurately estimated with accordance to the business level
Assure any spoiled or damaged equipment are not into use to ensure work safety is maintained
Ensure that all projects are crafted as per guests’ requirements and minimizing waste
Constantly on the alert for new innovative creations to improve the set-up and presentation standards in the banquet and restaurants
Liaise with banquet guests’ or internal guests’ request for special theme set-ups, etc.
Interacts with guests to obtain feedback on product quality and service levels
Provide support to banquet and restaurants with regards to set-ups to be maintained and kept to the hotel’s standard according to the required quality and hygiene
make recommendations to the Executive Chef regarding succession planning
Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Other Responsibilities:
Ensure that the Artist Department adheres to all company and hotel policies and procedures
Project a positive and motivated attitude amongst all colleagues
Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
Manage associates fairly and take a personal interest in knowing all culinary associates
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
Coach and counsel employees in a timely manner and in accordance with Company policy
Identify strengths and weaknesses and provide timely feedback to the individual
Ensure that weekly work schedules and annual leave planners are administered and filed correctly
Follow guidelines provided in Colleague Handbook
Set example to others on personal hygiene and cleanliness on and off duty
Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
Crucial to keep up to date with most up to date trends and techniques within the artist scene in order to always showcase artistic creations of the next level
Interface the needs/requirements of other departments with the kitchen: chefs Office, Engineering, F&B service, Security, finance, talent & culture, stewarding and Food Safety Hygiene
