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Mô Tả Công Việc
The Chef de Cuisine will oversee the culinary operations of the bar, focusing on delivering innovative and visually stunning fusion and canapé dishes that complement the high-end beverage program. This role requires creativity, exceptional presentation skills, and experience in high-end restaurants or luxury 5-star hotels. The Chef de Cuisine will lead the kitchen team to ensure the highest standards of quality, taste, and presentation.
A. Pre-Opening Tasks (5 Months Before Opening)
1. Recruitment & Training:
o Collaborate with HR to recruit and onboard a skilled culinary team for the bar.
o Develop and implement training programs focused on fusion and Western culinary techniques, presentation, and luxury dining standards.
2. Menu Development:
o Design a unique and creative menu tailored to the bar's concept, focusing on fusion and Western cuisine.
o Work with the Head Sommelier/Bar Manager to create food pairings that complement the bar's wine, sake, and spirit offerings.
3. Operational Setup:
o Establish Standard Operating Procedures (SOPs) for kitchen operations, including food safety and hygiene protocols.
o Oversee the setup of the kitchen, including procurement of equipment and tools required for high-quality culinary production.
4. Procurement & Inventory:
o Source premium ingredients, including unique and locally inspired products for the menu.
o Set up inventory management systems to ensure efficient stock control and minimal waste.
o Review and propose OS&E checklist for kitchen operation.
B. Day-to-Day Operations
1. Culinary Excellence:
o Lead the culinary team to deliver exceptional dishes that align with the bar's luxury positioning.
o Ensure consistency in taste, quality, and presentation of all menu items.
2. Team Leadership:
o Supervise and inspire the kitchen staff, fostering a culture of excellence and creativity.
o Conduct regular training sessions to maintain the team’s skill set and keep up with culinary trends.
3. Menu Innovation:
o Regularly update the menu based on guest feedback, seasonal ingredients, and evolving market trends.
o Create visually appealing dishes that enhance the overall guest experience.
4. Operational Efficiency:
o Monitor kitchen operations to ensure adherence to food safety standards and efficiency in preparation and service.
o Manage kitchen schedules and workloads to optimize productivity.
5. Cost & Quality Control:
o Maintain food costs within budget while ensuring the highest quality ingredients and preparation.
o Work closely with procurement to negotiate favorable supplier agreements.
• Line report: F&B General Manager
• Internal Relationship: all departments, Owner.
• External Relationship: Supplier and Vendors and customers.
Yêu Cầu Công Việc
A Knowledge 40%
1 Culinary degree or equivalent training from an accredited culinary institution. 5%
2 Strong understanding of fusion and Western cuisine, with experience in high-end restaurants or luxury 5-star hotels. 10%
3 Minimum 3+ years of experience as a Chef or Sous Chef in high-end settings. 15%
4 Proven track record and experience catering for Events and Banquet kitchen 10%
B Technical Skill 40%
1 Expertise in fusion cuisine, plating, and modern cooking techniques. 15%
2 Proven ability to design creative menus and pair food with premium beverages. appealing and flavorful dishes with meticulous attention to detail. 15%
3 Excellent proficiency in inventory systems and Microsoft office. 10%
C Core Competencies 20%
1 Leadership Skills: Strong ability to manage, mentor, and motivate a kitchen team. 10%
2 Creativity: Exceptional ability to innovate and design standout dishes. 10%
Total 100%
Hình thức
Quyền Lợi
- Income: Competitive, negotiable based on capability
- Statutory Social Insurance
- Service Charge + 13-monthly salary
- Annual travel, gratitude party, gifts on birthdays, holidays,...
- Structured Learning & Development Program.
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Thỏa thuận
Tham khảo: 10 Dấu hiệu nhận biết hành vi lừa đảo qua tin tuyển dụng.
