Duties and Responsibilitie Plan in conjunction with the Executive Chef and outlet managers, activities, promotions, menu implementations according to the annual plans. Assist the Executive Chef in compiling the annual marketing plans and budgets. Plan co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation Create and develop new dishes and recipes by keeping up with the latest market trends. Prepare evaluation report for his employees as required by policy and procedure. Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction. Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs. Constantly strive to reduce energy consumption through awareness Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer
Requirement Minimum of 8 years cooking experience in restaurant and/or 5 star hotel kitchen （or relevant work experience） Fluently English skills Mandarin speaking 5 years CDC experience + buffet experience
We welcome You to be part of our team who delivers the finest service imaginable.
As part of Mandarin Oriental Hotel Group development, you will have the opportunity to grow and engage through our culture exchange and cross exposure.
