Our Client:
This Oceania Hotel group has recently delved into the Southeast Asian country of Singapore, bringing an exclusive 5-star hotel property providing luxury to its guests from the regal heritage decor, flawless designer rooms and suites to the signature bar, restaurant and rooftop playground.
The Role:
The position is very creative and hands-on, working with a renowned Director of Culinary implementing diverse menus and providing support to the team from a single kitchen producing food for all outlets including in-room dining. You will lead your friendly, experienced, and predominantly local team of chefs from the front, sharing your culinary knowledge and all aspects of service from casual breakfasts, relaxed lunches, and intimate, luxurious dinners. You will love creating a truly out of this world experience that your guests (many repeat) will remember forever. You will build strong relationships with your local suppliers to ensure a profitable, consistent supply of the finest products and produce available. You will share your passion and knowledge of kitchen systems and management with your team daily to ensure the highest level of service and standards are met every time, ensuring the product is continually and consistently of premium quality, on trend, and tasty!
Key Responsibilities: Operations - day to day, stock management, supplier relationships, food safety, menu development, HACCP food control plan. People - training & development, recruitment, performance management and succession planning. Financial - manage annual budgets, P&L, including food margins, stock control and labour is allocated accurately and within budget. Product Development - work in conjunction with the Director of Culinary on menu development, competitor analysis, reviewing product and the service offering ensuring it is evolving with trends and demands/needs of guests. Skills & Experience Required: Essential leadership skills and team-centric management style who can manage a multicultural team that requires very structured processes. The ability to relocate and commit to the Singaporean lifestyle. New world culinary knowledge and experience with high-end hatted restaurants, dry aging and world-class protein programs. Strong, engaging and motivating people leadership skills with a patient, cool-headed management style. Previous experience implementing HACCP programs. Must have high business acumen in addition to strong culinary skills. The Offer: $160k - $195k NZD based on experience ($10k - 13k per month Singapore tax implications and exchange rates to be considered). A guaranteed 1 month bonus based on tenure, 1.5 month variable performance-based bonus, and $250 monthly phone and food allowance. Fantastic support from the General Manager and Senior Leadership team. Be a part of this ever-evolving, ever-growing Hotel group.
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