Main Responsibilities:

• Reports directly to the Executive Chef.
• Is responsible for the implementation, development and smooth opening of the Chinese Kitchen, BBQ, Dim Sum and Chinese Banquet Operation.
• Ensures that the Chinese Restaurant Operations and Banquets are managed efficiently and according to the established concept statements.
• Adheres at all times to the Company Policies & Procedures and Fire Life Health Safety & Security and HACCP Standards.
• Organizes food production in a cost effective and hygienic manner.
• Prepares menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
• Assists in formulating, coordinating and supervising menu planning and implementation.
• Ensures food standards and presentations are maintained and continuously improved.
• Assists the Executive Chef with recruitment and continuous training of all kitchen colleagues.
• Strives constantly to improve operating procedures.
• Identifies opportunities for improving the efficiency of the operations that will benefit our guests.
• Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.
• Proposes, and initiates when approved, new services and products for our guests.
• Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Assists in developing Standard & Procedures.