Oversees Main Kitchen Outlets (Hot Kitchen, Cold Kitchen, Butchery, Receiving and Dry Store)
Influences the skills, knowledge, attitude, communication and team spirit of every culinary colleague
Creates enthusiasm for training and development amongst all the Culinary colleagues
Motivates and leads by example
Communicates local and international food trends and market needs to the Culinary team
Plans in conjunction with the Executive Chef, activities, promotions and implement menu according to the annual marketing plans
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan
Participates in colleagues' performance appraisal
Ensure disciplinary and grievance procedures are properly adhered to and followed
Responsible and accountable for the overall food cost as well as kitchen supplies, energy costs and utensils
Handle Guests' comments and complains and ensure corrective actions are taken timely
Constantly involved in improving operations efficiency and improving food cost through strategic planning and forecasting
Responsible for the labour budget of the Main kitchen
Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments by anticipating the Hotel's business
Plan and supervise all menu implementations in a timely manner
Create and develop new dishes and recipes by keeping up with the latest market trends
Ensure that operation and processes comply to MOHG and FLHSS&E standards
Any adhoc tasks assigned by the Executive Chef
Key Requirements
Minimum three (3) years of experience in a same capacity as Executive Banquet Chef in international luxury hotel groups
Service-oriented team player with strong leadership and people skills
Able to multi-task and work in a fast-paced environment
Assist Director of Front Office Operations or Front Office Manager to provide supervision, direction and management in the reception team in accordance with the objectives, performance and quality standards established by the hotel.
根据酒店制定的目标、绩效和质...
The incumbent is responsible for directing restaurant team in achieving the ultimate guest experience and to meet and exceed the food and beverage goals established for pre and post opening in achieving a 5 star/5 diamond rating.
通过领导策略和全局的管理来监管工作...
We use cookies to personalise content such as job recommendations, and to analyse our traffic. You consent to our cookies if you click “I Accept.” If you click on “I Do Not Accept” then we will only use strictly necessary cookies, and you may have a deteriorated user experience. You can change your settings by clicking on the “My Settings” link on the top right of your device.
