1. Knowledge and Ability

To have thorough knowledge of all SOP’s and P&P’s for culinary department
To have thorough knowledge of local rules and regulations
To have advance knowledge Accor Online Platforms
To have extensive knowledge of hospitality sector, especially upper luxury segment
To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
Good written and verbal communication skills in English
Able to develop rapport with colleagues and management staff
Ability to work cohesively with co-workers as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Ability to promote positive relations with guests and patrons
Able to exercise good judgement with difficult guests
Understanding and ability to work in a multi-cultural environment

2. Service

Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
Go extra mile to make sure every employee's need are not just met, but exceeded.
Treat every employee with respect and make them feel valued
Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
Go extra mile to make sure every guest needs are not just met, but exceeded.
Assist and support team members and other departments in order to ensure a smooth operation
Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
Never fail the Top 5 Service Excellence

3. Operations

Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Ensure personal cleanliness and proper deportment of all team members
Work closely with the Executive sous Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with the Executive sous Chef and recommends menu price adjustments
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

Identify and develop team members with potential
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

4. Leadership

Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Report for duty on time wearing clean and complete uniform at all times
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Junior Sous Chef