About this role

Train, supervise, and work with all cook and culinary staff** to prepare, cook, and present food according to hotel standard recipes to create quality food products.
Responsible for multiple culinary work stations**, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, fire safety).

DUTIES AND RESPONSIBILITIES

- Perform other duties as necessary and assigned, such as VIP parties and staff meetings.

- Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

- Assign detailed duties to all employees for efficient kitchen operation.

- Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other high-standard food products for all menu items.

- Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements.

- Take necessary steps to ensure safety protocols are followed and implemented during duty.

Functional Job Responsibilities

- Read and apply math skills for recipes.

- Process requisitions for supplies.

- Select, train, and supervise kitchen staff to maintain proper coverage while controlling payroll costs.

- Perform a combination of supportive functions as determined by the manager, based on hotel requirements.

- Produce food according to the established Solaire Integrated Food Safety System standards.

- Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with hygiene regulations.

- Adhere to control procedures for cost and quality.

- Report any equipment in need of repair to the chef and engineering for service.

- Maintain vacation schedules to ensure proper staffing.

Requirements

EXPERIENCE REQUIRED

- At least 5 years of experience as Chef de Cuisine

- Chinese Nationality (Hingkong, Singaporean, Malaysian)

- Expertise in food product, presentation, quality, and preparation

- Knowledge of menu concept and design

- Degree in Culinary Arts or equivalent

- Willingness to work in shifting schedules

- Trained and knowledgeable in Food Safety (HACCP / ISO22000)

Chef de Cuisine, Red Lantern

About this role

Requirements