1. Managing day -to -day operation in Garde-Manger section2. Assumes operational responsibility for Banquet3. Assist in managing all cold food preparation, delivery and supply for Colony, Ritz Carlton Club, Republic Lounge4. Responsible for creative menu planning, menu development and presentation for VIP food testing, banquet, in-house and outside catering5. Budgeting, cost control, manage inventory 6. Assisting Guest Chef in house events7. Responsible of the menu delivery as required in Banquet Event Order 8. Prepares monthly labor forecasts and weekly work schedules 9. Supervises staffs including hiring, performance management, career guidance, training and mentoring new staffs.10. Monitors performance of staff and ensures that all procedures are completed11. Ensures a safe and sanitary work environment is maintained for all employees at all times12. Assist in managing all food related and catering functions13. Ensures that quality and details of the food and the section area are well maintained14. Communicates with other sections and departments to ensure smooth operation15. Conducted site inspection prior to any events 16. Participates actively as key personnel during private VIP events and outside catering (Singapore Air Show, Formula 1 Night Race, Barclay Events)

1. Assisting sous chef and head of department to oversee day- to-day operation in Garde-Manger section2. Performs all duties of Culinary and related kitchen area employees in high demand times3. Assist in menu planning and development4. Assist in staff scheduling, budgeting and cost control5. Responsible of the menu delivery as required in Banquet Event Order 6. Oversees production and preparation of culinary items7. Collaborate with Restaurant and Banquet departments to coordinate service and timing of events and meals

1. Ensures that the production, preparation, set-up and presentation of the food is completed on time and is always of the highest quality 2. Actively involved in the daily food preparation with duties in the Garde- Manger section 3. Maintains effective inter-department working relationships 4. Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Sous Chef and/or the Culinary Leadership team 5. Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton standard 6. Ensures refrigerators are cleaned and at correct temperature in accordance with Public Health Standards that the logs of all fridges are accurate 7. Cleans and sanitizes all section equipment after each use and maintains a work area in accordance to Public Health Standards 8. Ensures accurate inventory, availability and rotation of products on a daily basis

1. Prepare and produce all hot dishes for buffet and a la carte menu according to prescribed recipes and specifications2. Ensure portion size, quality and presentation of the dishes conform to The Ritz-Carlton standard3. Determine required mise-en place according to business levels4. Prepare store requisitions for approval and ensure received goods meet predetermined quality and purchasing specifications5. Ensure workstations are clean and hygienic and operating equipment are in good working conditions6. Ensure safety procedures are observed at all times to SGS and hygiene standards