negotiation| Western Executive Head Chef
Position: Western Executive Head Chef
Position: ...Western Executive Head Chef
Position: Western Executive Head Chef
Position: Western Executive Chef: Executive Head Chef, Kitchen Manager.
Department/Section:
Food & Beverage/ Western Kitchen/French Kitchen /Portuguese Kitchen/BQt Kitchen
Introduction:
This position is concerned with the planning organization, control and production of food in the kitchen. Ensuring smooth running of the entire kitchen and maintaining good quality While keeping costs in line with budget.
Duties & Responsibilities:
1.General Duties
Plans menus with Outlet Chefs and Managers.
This involves:
Preparing menus, considering number of guests, market condition popularity of various dishes, recent menus and religious or other holidays.
Cooperating closely with the Banquet Manager when a banquet or other special occasion is involved. Assign prices for future menus.
Arranging for printing of menu and posting copy of it in a prominent place in the kitchen or distributing a copy to each chef or cook.
Determines the standard of food supplies and equipment.
Approves food requisitions as needed.
Inspects the quality of food received.
Oversees cooking in conformance with the hotel policies.
Inspects method of food preparation and cooking.
Sets and inspects sizes of portions.
Develop special dishes and create recipes.
Liaises with the Chief Steward to ensure all kitchens and equipment are maintained in a sanitary condition and adequate supply of operating equipment is always available.
Liaise with F&B Service Managers, Outlet Managers and Banquet Manager on day-to-day requirements for specials buffet set ups, timing, VIP requirements and other operational requirements.
Liaises with the Chief Engineer on day-to-day maintenance requirements and plans maintenance program for all kitchens.
Liaises with Banquet Manager on all special banquet menu requirements to ensure that it can be produced to a high standard within budget cost parameters.
Ensures that daily food preparation and cooking methods conform to Legendale hotel standards and standard recipes.
Ensures plate presentation is consistent and constantly reviewed.
Tests the food in the Staff Cafeteria daily.
Attends Banquet briefings and reviews details for up-coming functions.
Attends weekly F&B meetings and reports on kitchen activities.
Attends weekly Department Heads meeting.
Reviews weekly food costs and takes appropriate action.
Conducts sanitation inspections on a monthly basis with the Director of F&B
and takes corrective action as assigned.
Reviews slow moving items on a monthly basis and takes measures to use up such items and have it removed from the inventory.
Maintains vacation schedule to ensure vacations are taken at times when they least effect day-to-day operations.
Reviews all staff transfers, changes, transfers and confirmation with the F&B Director.
Develops menus for special events.
Continually reviews production and presentation standards for all food items and buffets, recommends changes and discusses them with the Outlet chefs.
2.Human Resource and Training Responsibilities
Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.
Duties include:
Prepare induction programs for new employees and allocate sufficient time for their implementation
Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member
Provide input for probation and formal performance appraisal discussions in line with company guidelines
Ensure new staff attend Corporate Orientation within first month of hire
Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
3.Financial Responsibilities
To effectively manage and control the costs and expenses associated with the department, and to implement measures to minimize expenses wherever possible.
To effectively manage and control the manning level and associated costs for the department, ensuring productivity level are maintained. .
To assist and confer with the Executive Chef on Reports, cost, policy, future planning, promotions , and is to recommend changes or innovations wherever applicable.
To submit manning levels, staff training, and comments on the kitchen to the DOFB.
Position Requirements
Tech School, 3 to 4 Years work experience
Teamwork:
Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
Communicate well to ensure effective shift hand-over
Actively participate in and conduct organized meetings
Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
Required Language Skills:
English - Very good
Additional Information / Benefits
40 hours/week working hour.
free food, free accommodation, good salary, chinese work visa.
good career development.
Contact Information
Contact Name: AsiaOppo
