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
职责范围
厨师长负责管理和带领指定的厨师团队为客人提供一个良好的用餐体验, 全面管理所在厨房的各方面事务。
保持与行政总厨的良好沟通, 包括相关的内部沟通, 及时汇报客人的意见和建议。 传达必要的信息给厨师团队。
确保厨师在一个积极和专业的工作环境中工作, 使各成员能够共同交流、探讨相关技术和知识, 了解并达到厨房及酒店的各项标准。
保证部门培训计划,有效的、连续的实施培训计划给厨房员工。
保证食品的卫生、许可及安全标准总是被了解并认同的。
确保所在厨房及部门内的良好沟通。
职位要求
全球认可的厨师资格证书
持有高中、旅游或烹饪学校证书以上
英语流利
#LI-MOPUD
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