WHAT’S THE JOB?
Responsible for supporting the Executive Chinese Chef in managing the daily production, preparation and presentation of Chinese restaurant operations.
Focus on all hot cooking inclusive assist junior steamer to make sure all products in term of food quality and taste must consistency (inclusive of in-room dining, banquet functions and outside catering), monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved.
YOUR DAY-TO-DAY
- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all workstations
- Ensure the consistency in the preparation of all food items for lunch / dinner / festive / outside catering / special dietary menus according to hotel recipes and standards
- Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
- Monitor, analyse and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- Work with your superior and plan appropriate manning level, ensuring effective utilization of manpower
- Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
- Ensure new colleagues/ trainees / casual labours are properly trained, provide guidance and support when needed
- Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback
- Anticipate business volume by consulting with MFY service team daily to coordinate service
WHAT WE NEED FROM YOU
- Minimum 5 years’ related experience as a chef including in 2 years in supervisory capacity in full-service restaurants/ local or international hotels in high volume kitchen
- Oral and written fluency in English and Chinese, Cantonese (optional)
- Assist Executive Chef on Menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
- Commitment to work rotating shifts, weekends and public holidays
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Outgoing and people oriented
- Motivator and confident in problem handling
- Great communication skills
- Proficient in Excel and Microsoft word (optional)
- Look smart – wear your uniform with pride
