Main Responsibilities
- Report to Group General Manager
- Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution
- Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
- Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
- Indentify issues and resolve them efficiently
- Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept
- Maximise the productivity of kitchen staff
- Conduct bi-monthly stock take
- Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
- Handle disciplinary issues, conduct Annual review and confirmation of staff
- Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety
- Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
- Maintain high standards of quality control, hygiene, and health and safety
- Conduct orientation, training & coach new trainees
- Plan staff duty roster and cleaning duties
- Adhere to hygiene and safety standards
- Adhere to company’s standard operating procedures
- Participate in checking of all purchased supplies for quality and account for each delivered item
- Any other appropriate duties and responsibilities as assigned
Requirements
- Minimum of 8-10 years of progressive culinary/kitchen management and supervisory experience
- Highly skilled in cooking techniques and progressive in their approach to fine cuisine
- Hands on chef experience in high volume, complex service operations is a must
- Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Thorough understanding of food equipment and safety standards
- Works independently and as a team.
- Passion for training and development
- Basic PC-literacy
