Job Description
Position Summary
- Strong Chinese culinary skills, ensure all dishes meet hotel’s quality and mastering different roles in Chinese kitchen
- Strong innovation skills to contribute new Chinese dish ideas, transforming outcomes into large-scale central kitchen production SOP, and establishing raw material specifications and final food products standard
- Large- scale Food production technology knowledge
-Familiarity with production scheduling, production planning, effective supply chain collaboration
- Assists AVP in managing multiple kitchen operations, manpower allocation and staff training to establish an efficient team
- Ensure consistent food quality, hygiene and workplace safety established standards are achieved
- Plan and lead financial performance of kitchen operations towards optimum efficiency
Primary Responsibility
- Assist AVP with leading overall management of kitchen operations with clear defined goals
- Lead and coach the Culinary team to ensure food quality, temperature, hygiene and work safety established standards are achieved and control food cost
- Responsible for ensuring maintenance and completion of correct HACCP documentations and assisting with HACCP audits
- Manages labor, wastage costs, cost of good, reviews sales history and trend
- Responsible for marketing strategies including market research, menu planning and recipe development
- Manage kitchen meeting and pre event briefing
- Supervise and ensure proper inventory management practice
- Co-owner of the financial performance of operations, along with the Executive Chef
- Participate in research and development of kitchen operations and/or machinery
- Good knowledge of the Item Master Codes and Product specifications; to Implement and revise recipes in the system database if and when required
- Maintain recipes with corresponding codes prior to going to Cost Control
- Take part in seasonal menu planning and preparation, new Production Portfolio, banquet book, design
- Provide quality service and maintain good relationship with restaurant chef de cuisine
- Active in menu food tastings with clients and to be the bridge to operational teams
-Responsible for recruitment in selecting the most qualified/suitable candidates
- Support DSAL Training in form of mentor and coach to junior culinary TM's
- Lead with Asian Heart and inspire people to be part of the Team
- Perform other duties if and when required
Requirements
Education:
- Diploma in Culinary
- Bachelor Degree in Hospitality Management is an added advantage
Experience:
- More than 20 years at a 5-star hotel or reputable restaurant
- 3 years of management experience as an Executive Sous chef
Knowledge & Skills:
- Strong knowledge of Chinese culinary, along with experience in large- scale production, banquet operations, chinese factory production processes. blast chillers, automatic cookers, vacuum packaging machines.
- Developed food safety management system (i.e. HACCP) to ensure consistent product quality and compliance in every production batch
- Knowledge of large-scale hotel catering operations, including overseeing Chinese culinary production, and equipment management
- Knowledge in overseeing production cost accounting, implementing effective measures to minimize ingredient loss, optimize raw material utilization, and manage labor expenses, improve operational efficiency and enhanced output
- Alert with F&B related trends
- Strong leadership and management skills
- Staff training experience is compulsory
- Basic computer skills
- Familiarity with the SKU calculation model of multiple kitchen
- Confidential and professional approach to dealing with difficult situation.
- Possess the of adding food additives
Others:
- Background in central production kitchens/food manufacuring plants or Good Manufacturing Practices (GMP) food industry operations preferrable
- Proficiency in both written and spoken Cantonese or Mandarin (English is an advantage)
- Strong team player with collaborative mindset