Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Villa Marie” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Take full responsibility for the running of a particular section of the kitchen, ensuring an efficient and cost effective food service.
• Conceptually aware and constantly contributing to the development of the product, understanding the (local) food concept and directions of the outlet.
• Be armed with knowledge on the product (location, history, concept story, etc.) and able to use this in different preparations.
• Ensure that all dishes are being prepared to the correct recipe and to the correct quantity and to the highest standards and consistent quality.
• Ensure that all dishes to reach the hot plate or pass are correctly presented, the correct portion and size, presented on the prescribed serving dish in the agreed manner.
• Spot-check all mice en place of the section to ensure high quality, is always freshly prepared and ready on time.
• Maintain cleanliness and proper rotation of all products in the fridges, freezers and drawers.
• Be entirely flexible, able to rotate within the different sub departments of the Kitchen.
• Conduct daily briefings to the kitchen colleagues in absence of the Sous Chef/Executive Chef.
• Ensure that storeroom requisitions are accurate to minimize repeat visits.
• Develop standard recipes, which allow the team to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• Minimize wastage/spoilage.
• Supervise the day-to-day operation of sub-section food production and communicate to the Sous Chef / Executive Chef any relevant information.
• Ensure the stock allocated to the section is kept under optimum conditions.
• Follow proper handling and right temperature of all food products.
• Ensure that the assigned section is being kept clean and tidy at all times.
• Ensure that Commis and trainees receive the right training and optimum guidance.
• Monitor stock movement and be responsible for ordering of the designated section.
• Ensure that any anticipated shortages are communicated promptly to the Sous Chef or Executive Chef.
• Be aware of trends and propose ideas to build the range and quality of locally influenced F&B items.
• Keep the Kitchen Staff up to date with seasonally available products and new products on the market.
• Inform the Sous Chef /Executive Chef of all Repair and Maintenance needed to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
• Respond to any changes in the restaurant function as dictated by the hotel.
• Be flexible and able to work in different roles and rotate with other departments.
• Complete other tasks that assigned by Management.

Requirements

• Minimum 3 years of culinary experience preferably in a hotel, banquet, events or upscale restaurant environment.
• Certificate, NITEC, Higher NITEC or Diploma in Culinary Arts, Professional Cookery, Hospitality Management or a related field.
• Possession of a valid Food Safety Course Level 1 (or equivalent certification) is required.
• Additional culinary certifications or specialised training in banquet, pastry or international cuisine will be an added advantage.
• Experience in café operations and ability to manage multiple functions while maintaining consistent food quality and presentation.
• Proven leadership and communication skills, with the ability to coach and motivate a multicultural team, resolve guest concerns professionally, and thrive in a fast-paced, service-driven environment while maintaining high brand standards
• Experience with scheduling and labor cost management.
• Proficient in computer skills, including MS Office and restaurant POS systems
• Good command of written and spoken English.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Do the spirits of our Service Artisans – “Sharing, Inspiring, Dynamic and Engaging”, sit well with your personal outlook and way of doing things? If so, you could be a great match for our new hotel! Successful applicants will be contacted within six weeks. All personal data collected will be treated in strict confidence and be used for recruitment purposes only.