Chef de cuisine

• Foster positive thinking and motivation within all restaurant operation by giving active assistance and advice on more effective ways of running the restaurant.
• Plan in conjunction with the outlet Managers activities, promotions, menu implementations according to the annual marketing plans base on local seasonal calendar
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non Food and Beverage departments are fostered giving co-operation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  Compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Handle customer comments and complaints and take swift corrective action after consultation with the Director of Food and Beverage and department head concerned.
• Be responsible for and accountable for the overall food cost as well as over all complex supplies, energy costs, retail cost and kitchen utensils.
  Find ways to improve the efficiency of the operations which will benefit our clients.
• Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
  Constantly strive to reduce energy consumption through awareness campaigns within the complex.
• Responsible for the quality of all Chinese Food served throughout the complex
• Complete detailed checks of the entire Food and Beverage outlets serving Chinese Food during all service periods taking necessary actions to correct any deviation from quality standards.
• Assist the Executive in conducting weekly inspections of kitchen and restaurant with follow-ups
• Prepare weekly work schedule for his subordinates.
• Plan, co-ordinate and supervise all Wugu menu implementations in a timely manner and proper documentation base on seasonal requirement and guest preferences.
• Assist in the preparation and control of daily and weekly market lists.
  Constantly strive to improve entire complex operating procedures.
  Propose and initiate when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the department head from time to time.
• Assist in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Relate guest comments, positive or negative, to the Executive Chef.
• Perform any tasks as assigned by the Management