The American Club

The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team.  The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.  Culinary Operations Management ·         Drive overall restaurant profitability ·         Ensure all kitchen processes comply with Government regulation standards ·         Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies ·         Manage food quality and food costs within budget guidelines ·         Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu ·         Ensure that SOPs are created and executed in all culinary operations ·         Ensure quality food products are produced in line with goals designated by Management ·         Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs ·         Monitor quality of raw and cooked foods to ensure that standards are met ·         Create Unique Selling Points (USP) for each of the varied outlets in TAC ·         Conduct food tasting regularly to ensure quality food products are produced ·         Oversee annual budgets and review sales and food costs to achieve budgetary goals ·         Estimate food consumption to schedule purchase and requisition of raw materials ·         Implement guidelines and control procedures for procurement and receiving areas ·         Maintain good knowledge of industry trends and changes ·         Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests ·         Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items ·         Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span ·         Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions ·         Ensure cooperative and professional rapport is maintained with all external parties ·         Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils Workplace Safety, Hygiene and Sanitization Management ·         Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections ·         Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with ·         Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed ·         Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to Job Requirements ·         Degree/Diploma/Certification in Culinary or Management ·         20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations ( ·         Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment ·         Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines ·         Good knowledge in accounting and calculation of food costs ·         Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC ·         Ability to work all shifts, including weekends and Public Holidays  

The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team.  The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.  Culinary Operations Management ·         Drive overall restaurant profitability ·         Ensure all kitchen processes comply with Government regulation standards ·         Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies ·         Manage food quality and food costs within budget guidelines ·         Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu ·         Ensure that SOPs are created and executed in all culinary operations ·         Ensure quality food products are produced in line with goals designated by Management ·         Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs ·         Monitor quality of raw and cooked foods to ensure that standards are met ·         Create Unique Selling Points (USP) for each of the varied outlets in TAC ·         Conduct food tasting regularly to ensure quality food products are produced ·         Oversee annual budgets and review sales and food costs to achieve budgetary goals ·         Estimate food consumption to schedule purchase and requisition of raw materials ·         Implement guidelines and control procedures for procurement and receiving areas ·         Maintain good knowledge of industry trends and changes ·         Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests ·         Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items ·         Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span ·         Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions ·         Ensure cooperative and professional rapport is maintained with all external parties ·         Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils Workplace Safety, Hygiene and Sanitization Management ·         Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections ·         Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with ·         Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed ·         Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to Job Requirements ·         Degree/Diploma/Certification in Culinary or Management ·         20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations ( ·         Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment ·         Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines ·         Good knowledge in accounting and calculation of food costs ·         Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC ·         Ability to work all shifts, including weekends and Public Holidays  

The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team.  The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.  Culinary Operations Management ·         Drive overall restaurant profitability ·         Ensure all kitchen processes comply with Government regulation standards ·         Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies ·         Manage food quality and food costs within budget guidelines ·         Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu ·         Ensure that SOPs are created and executed in all culinary operations ·         Ensure quality food products are produced in line with goals designated by Management ·         Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs ·         Monitor quality of raw and cooked foods to ensure that standards are met ·         Create Unique Selling Points (USP) for each of the varied outlets in TAC ·         Conduct food tasting regularly to ensure quality food products are produced ·         Oversee annual budgets and review sales and food costs to achieve budgetary goals ·         Estimate food consumption to schedule purchase and requisition of raw materials ·         Implement guidelines and control procedures for procurement and receiving areas ·         Maintain good knowledge of industry trends and changes ·         Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests ·         Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items ·         Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span ·         Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions ·         Ensure cooperative and professional rapport is maintained with all external parties ·         Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils Workplace Safety, Hygiene and Sanitization Management ·         Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections ·         Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with ·         Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed ·         Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to Job Requirements ·         Degree/Diploma/Certification in Culinary or Management ·         20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations ( ·         Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment ·         Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines ·         Good knowledge in accounting and calculation of food costs ·         Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC ·         Ability to work all shifts, including weekends and Public Holidays