Job Description

• Extensive knowledge and experience in Pan Asian cuisine such as Pan-Asian / Oriental / Japanese Cuisine/ Thai/ Singaporean
• Proven ability to create and execute innovative, high-quality dishes
• Strong leadership and team management skills
• Work closely with the Executive Chef, and Chef de Cuisine to ensure seamless kitchen operations and consistency in food preparation.
• Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork.
• Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table.
• Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times.
• Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality.
• Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends.
• Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos.

Qualifications

• Proven experience as a Sous Chef or a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development.

Job Types: Full-time, Permanent

Pay: ?45,000.00 - ?80,000.00 per month

Benefits:

• Food provided
• Provident Fund

Schedule:

• Day shift
• Rotational shift

Supplemental Pay:

• Performance bonus

Experience:

• Pan Asian Cuisine: 8 years (Required)

Work Location: In person