Executive Chef
Apply now Position: Executive Chef (Full time #534434 )Property / Office: Mandarin Oriental, MacauLocation: Macau, China
Duties & Responsibilities
To supervise the function of all culinary employees, facilities, sales and costs to ensure maximum departmental profit is achieved.
To participate in preparation of the hotel’s strategic plan. To prepare the Food & Beverage Department’s budget and marketing plan alongside the F&B outlet leaders and Hotel Manager.
Plan menus, prices and promotional events for F&B outlets in order to maximize revenue generating opportunities.
To control and analyze, on an on-going basis, in order to optimize the following:
Quality levels of product and buffets offering
Quality level of breakfast buffet with a specific focus on the guest demographic and aim to serve the best breakfast buffet within the Greater Bay Area
Guest satisfaction
Operating costs
Hygiene and cleanliness, in accordance with MOHG’s FLHSS program
To ensure that the Fire Life Health Safety and Security company standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit
To oversee the menu development in all outlets and implement new innovative culinary offerings in all areas.
To ensure the Chinese, Western and Portuguese menu offering at Vida Rica Restaurant is equally developed and attended to with a strong focus on quality of produce and authenticity in all dishes.
Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans
To supervise and coordinate pricing and preparation of menus by taking into consideration such factors as:
Local requirements
Market needs
Competition
Trends
Recipes
Availability of food and beverage products
To coordinate and supervise the preparation, presentation and service of food products to ensure highest quality at all times.
To coordinate with the Materials Manager to determine the minimum and maximum food par stocks.
To keep an up-to-date standard recipe file for all food items to include:
Sales history
Sales mix
Actual costs
Potential costs
Par stock
Production time
To implement a daily, weekly and monthly checklist for the culinary departments. To ensure a proper follow-up to attain maximum quality and efficiency.
To conduct weekly culinary meetings relating to; but not limited to following:
Overall Food and Beverage financial results and profitability
Projected business levels
Operations results and problems
Changes in procedures
New management policies
Quality improvement and guest feedback
Provide feedback o LQA and FORBES audits to the team
Review TrustYou ratings and F&B specific feedback
Productivity improvement and overtime review
To attend all other meeting as required by the administrative calendar
To conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To develop and implement formal training plans for culinary personnel.
To keep up to date with trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and visits.
To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
Ensure the standards of personal appearance, grooming and conduct are example to the team and provide a professional image for guest.
To adhere to all Mandarin Oriental, Macau procedures as outlined in the Employee Handbook.
To liaise with L&D team on departmental training needs.
To carry out any reasonable requests as directed by your manager.
Ensures hotel policies and procedures are adhered to
To encourage proactive, efficient and effective inter-departmental communication in order to promote a climate of teamwork and enthusiasm
To attend and participate in all required meetings on a regular basis
Advertised: 24 Mar 2023 Applications close:
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