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Chinese Banquet Chef

  • 541880
  • Culinary / Kitchen
  • Full time
  • Mandarin Oriental, Singapore

Key Responsibilities

  • 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

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