Job Description

Job Description:

Ensure a professional running of the Chinese banquet kitchen and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
Responsible for the daily requisitioning of food items.
Aware of profitability and cost-conscious.
Familiar with local requirements and sanitation requirements.
Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
Works closely with the Executive Sous Chef / Director of Culinary in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
Communicate food trends and market needs to the ambassadors.
Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
Foster positive thinking and motivation within Banquet kitchen by giving active assistance and advice on more effective ways of running the kitchens.
Plan in conjunction with the Executive Sous Chef / Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
Be aware of and comply with all legislation affecting the operations, including licensing regulations, health regulations and fire and safety regulations.
Relate guest comments, positive or negative, to the Executive Sous Chef / Director of Culinary, making use of the kitchen log book.
Assist the Executive Sous Chef / Director of Culinary in compiling the annual marketing plans and budgets.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
Co-ordination of the stewarding team to meet the kitchen's requirements.

Job Requirements:

Previous experience at a senior chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
Has complete knowledge and understanding of all cookery methods.
Thorough understanding of all occupational health and safety issues.
Understands the needs and direction of the hotel.
Demonstrates flexibility and enthusiasm.
Interpersonal skills, communicator, team player and gives direction.
Has thorough knowledge of all food products, local and imported.
Presentable, well-groomed with good leadership qualities and motivation skills.
People-oriented
Able to work under pressure and independently.