Primary Location

Employee Status

• Ensure consistency and highest quality in food taste, temperature and presentation.
  
• Ensure the quality and cleanliness of all food displays with maximum creativity.
  
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other colleagues under his/her supervision.
  
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards.
  
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage.
  
• Check stores and refrigerators and oversee proper storage and recycling of leftovers.
  
• Ensure effective communication among the kitchens and with other departments.
  
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications.
  
• Supervise food tasting sessions and guide chefs for new menu implementation.
  
• Attend meetings with Director of F&B or relevant senior leadership personnel in Hotel to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
  
• Update menu recipe cards and menu planning for promotions.
  
• Conduct staff training and on-the-job training on kitchen skills and new menu items.
  
• Guide employee orientation for new hires.
  
• Ensure colleagues adhere to hotel regulations re: fire, safety and emergency procedures.
  
• Maintain proper controls over purchase orders and requisitions.
  
• Monitor monthly food inventory turnover and slow moving items.
  
• Ensure purchasing, receiving and all storage is efficiently handled.
  
• Review food cost analysis on a daily basis to in line with budget and forecast.
  
• Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines.
  
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule.
  
• Recommend promotions, transfers of colleagues from various outlets for General Manager’s approval.
  
• Monitor colleagues schedule for the assigned outlets.
  
• Conduct section / departmental meetings and colleagues daily briefings.
  
• Manage colleagues’ appraisal process.
  
• Responsible for proper efficiency and profitable functioning of F&B outlet.

• Solid Culinary Knowledge.
  
• Minimum 10 years’ experience in an International Class Hotel with at least 2 years’ experience in a similar capacity.
  
• Culinary Related Certificates.
  
• Apprenticeship or any other culinary certificate/diploma an advantage.
  
• Physically fit.
  
• Oral and written fluency in English.
  
• Knowledge of other languages and basic understanding of local language preferred.
  
• Must have strong culinary experience (international preferred).
  
• Excellent leadership & supervisory skills with a “hands-on” approach.
  
• Positive attitude and high energy level.
  
• Motivator & self-starter; displays initiative & creativity.
  
• Team player and team builder.
  
• Flexible & adaptable to different working locations.
  
• Finance knowledge.
  
• Experience in a similar role in a luxury hotel with knowledge of the China market is required.
  
• Working experience in China is an asset.

Job Level

Schedule

Shift

Closing Date

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