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

• Ensure that each Kitchen outlet is managed by a Chef de Parties who is totally accountable for the profitability of the kitchen department in the outlet.
• Works closely with the Chef de Cuisine in developing and creating new ideas related to the re-invention of the local craftsmanship relevant to the concept of the venues.
• Work closely with the Chef de Parties to ensure the food concept; through its crafts (cooking methods, presentations) reflect a contemporized reinvention of regional food offerings and traditions.
• Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
• Ensure every Chef de Partie, Demi Chef and Commis works closely together with Stewarding and Service as partners of the same team, ensuring smooth and memorable guest experiences.
• Conduct frequent and thorough inspections on cleanliness and food safety together with the Executive Chef and Chef de Cuisine, Hygiene & Stewarding Manager and Restaurant Manager.
• Work closely with the Hygiene & Stewarding Manager on food safety and GSTC waste management

(or local equivalent) requirements.

• Ensure that food purchased has a strong essence of sustainability and supports the growing awareness of what we are eating and drinking.
• Welcome guest feedback, monitor and make improvements where necessary.
• Ensure that menu price and product quality relation is never a barrier to create returning guest.
• Be demanding and critical when it comes to cooking standards used in the kitchen and look at new food preparations and investigate opportunities to procure semi-finished quality products.
• Keep F&B Hosts up to date with seasonally available products and new products on the market. Organize regular food tastings for the F&B Hosts.
• Work with the Executive Chef and Chef de Parties on signature dishes, which underpin the concept in each of the outlets.
• Stay informed of market trends and introduces new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Be a hands-on Chef and be present at all times in the Operation, especially during busy periods.
• Ensure that each Chef de Partie maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation.
• Assist the Executive Chef in monitoring all costs and recommend measures to achieve the most cost effective system through product aligning, minimal inventories, and joint procurement with sister hotels.
• Assist the Executive Chef in reviewing the monthly forecasts and schedule resources accordingly. Ensure that Chef de Parties and Commis are multi skilled and are employable in each outlet kitchen.
• Ensure that the Department Operational Budget is strictly adhered to.
• Ensure accurate maintenance of recipes, conversion of recipes and product specifications.
• Monitor operating supplies and reduce spoilage and wastage.
• Establish, implement and control performance standards for the Stewarding Operation so as to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resource and equipment flows.
• Ability to demonstrated versatility in supporting all-day dining or café operations during non-event periods, with the ability to adapt to varying service demands in a fast-paced environment.
• Perform any other project or task assigned by the Management.

Requirements

• Minimum 8 years of culinary experience, including at least 3 year in a supervisory role, 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 banquet and event catering with the 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.