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Mô Tả Công Việc
- Menu Development: Create and update authentic Chinese menus that align with culinary trends and guest preferences.
- Food Preparation & Quality Control: Ensure all dishes are prepared with high-quality ingredients, maintaining consistency and presentation standards
- Kitchen Management: Supervise daily kitchen operations, including food production, inventory control, and hygiene compliance.
- Staff Leadership & Training: Recruit, train, and mentor kitchen staff to foster a positive and collaborative work environment.
- Cost & Budget Management: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability
- Innovation & Competitive Analysis: Introduce new dishes, analyze competing restaurants, and stay updated on international culinary trends.
- Guest Experience: Ensure VIP guests and special dietary needs are accommodated with personalized service
- Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
- Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
- Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
- Directly manage everyday operational activities, plan and assign work, ensuring you always have the correct staffing numbers
- Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
- Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
- Train colleagues to ensure they comply with the standards we expect.
- Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
- Promote teamwork and quality service through daily communication and coordination with other departments
- Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
- To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
- Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
- Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
- To hold daily meetings with the culinary colleagues to help, provide support, boost morale, and strengthen credibility
- Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
- The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
- To convey the significance of the Employee Dining Room product to the team, to facilitate ongoing monitoring, and to take proactive steps to uphold our standards
- Monitor the department’s annual budget and control expenses, focusing on food, other costs, and labor expenses.
- The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
- To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
- Oversee the culinary processes, plan menus, and design standard recipes to ensure consistent food quality that meets guest expectations and contributes to the hotel's profitability.
- Suggest innovative culinary concepts to elevate and improve the image and reputation of the culinary operation.
- Monitor and analyze the menus and products of competing restaurants, staying current with international culinary trends to maintain a competitive edge.
- Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
- To support the consistent efforts related to Food & Beverage concepts for the hotel, considering factors such as product availability, service cost, and marketing conditions.
- The ability to conduct and provide performance evaluations for all culinary employees, making recommendations for recognition as warranted.
- The ability to collaborate with RBD for special food preparation and presentation functions, including additional costs and staffing requirements.
- Identify market needs and trends related to food for hotel guests and the local market. Monitor and analyze the menus and products of competing restaurants.
- Attendance at departmental meetings and Heartbeat feedback meetings
- Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
- Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
- Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
- Meet potential event guests in person for menu planning and discussions.
- Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
- Other ad-hoc duties involve unexpected moments when we must come together to complete a task.
Yêu Cầu Công Việc
Required Skills:
Xem toàn bộ Yêu Cầu Công Việc
- Strong knowledge of traditional and modern Chinese cooking techniques.
- Proven experience as a Chef de Cuisine specializing in Cantonese cuisine.
- Must be able to read and write to facilitate the communication process
- Computer and Microsoft Office skills
- Solid communication & training skills, Menu compilation skills
- Awareness of the Financial impact of Professional Food Storage & Preparation
- Working with multicultural teams
- Competitor/ best practice knowledge
- To be aware of all Health, Safety, and Fire regulations and to abide by their terms
- To maintain high standards of personal hygiene at all times
- To demonstrate proper and safe usage of all kitchen equipment
- Ensure that a full uniform is always worn
- Discreet, reliable, and honest
- Positive “can do” attitude, motivated, passionate, and seeks opportunities to be multi-skilled and trained, Guest-driven and friendly
- Outgoing, pleasant personality with significant guest interaction
- High degree of integrity and sincerity
- Able to embrace and respect the local culture
- Able to accept criticism from others very positively
- Able to learn rapidly, adjust and grasp changes quickly
- Willing to work long hours, irregular hours, and on public holidays
- Learn, adapt, and innovate
- Act as a dedicated professional
- Pursing personal development and achievement
Qualifications
- Diploma or Vocational Certificate, College or Culinary graduate
- Holder of an internationally approved Food Safety Certificate
Experience
- 10 years minimum in a five-star hotel or fine-dining restaurant.
- 3 Years of previous experience in the same position
- Good comprehension of the English language
Hình thức
Quyền Lợi
- Competitive salary / Mức lương hấp dẫn
- At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
- Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
- 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
- Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
- 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
- Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
- Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.
Mức lương
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