Chef de Cuisine - Chinese Kitchen 中餐厨房厨师长

Mandarin Oriental

Posted

Chef de Cuisine - Chinese Kitchen 中餐厨房厨师长

About the job

Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
Maximize guest satisfaction by providing an interactive and engaging dining experience in daily basis.
To keep our restaurant always be competitive in the top tier market trends by providing seasonal restaurant menus and banquet menus accordingly.
Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Guide the kitchen chefs and all his subordinated in decision-making and judgment.
Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
Be responsible for daily purchasing of Chinese kitchen and ensure food cost is in control within budget.
Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
Conduct fortnightly inspections of the kitchen and restaurant.
Plan co-ordinate and supervise all menu implementations in a timely manner.
Assist in the preparation and control of daily and weekly market lists.
Create and develop new dishes and recipes monthly and seasonally by keeping up with the latest market trends.
Constantly strive to improve kitchen operating procedures.
Relate guest comments, positive or negative, to the Executive Chef take proper actions.
Be responsible for the labour budget of the respective kitchen department.
Propose and initiate when approved, new services and products for our guests.
Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
Perform any other reasonable duties as required by the department head from time to time.
Be full in charge of kitchen operations.
Have daily guest contact and report feedback.
Comply with all hygiene standard required and have necessary training with staff.
Ensure maximum compliance to all FHLSS Policy and Procedure. To strive for improvement through daily training and continuous updating.
To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
To comply with all safety and security regulation.
Strictly adhere to all Policy & Procedure existing in the hotel.