Executive Chef

Oversee the Culinary operations at Fairmont Yangcheng Lake, to ensure that the department is always striving to exceed our guests, owners and shareholders expectations.  Ensure that the product is of highest possible quality with regards to preparations, presentations and menu selection. Utilize the Yue Feng Organic Island to its fullest potential.  To effectively lead our culinary department, recruiting and developing a team of professionals who will continually strive to be the best.

Hotel Overview: Nestled along the shores of the legendary Yangcheng Lake, Fairmont Yangcheng Lake is a luxury five star resort with over 80 hectares of lush parkland, recreation facilities and Yue Feng Organic Farm.  The hotel features 200 guest rooms with lakeside views plus an additional 25- room VIP villa, 1,600 square meters of function space, a Willow Stream Spa and Health Club and 5 Food and Beverage Outlets, including high-end signature Chinese Restaurant.

Summary of Responsibilities:

Reporting to the Food and Beverage Director, responsibilities and essential job functions include but are not limited to the following:

• Meet daily with Culinary Management to communicate daily operational challenges & successes
• Promote a fun, professional and disciplined work environment
• Lead by example using Fairmont’s Mission, Vision & Values
• Support/Coach/Develop & Motivate kitchen colleagues & managers
• Chairs weekly Sous Chef meeting
• Communicate and ensure all kitchen colleagues & managers are aware of standards & expectations
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues, monitor and manage overtime in all kitchens
• Ensure proper hygiene standards as per Local Municipality, promoting Health and Safety at all times, ensuring proper turn around and use of product
• Responsible for all food products to be fresh and accordance to local municipality regulations and free of expired items
• Responsible to gain and maintain “A” rating by the municipality health and hygiene bureau
• Ensure required assured safe catering requirements are met
• Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness and hygiene of all work stations
• Strive to improve all food preparations, presentations & menu selections
• Attend EES committee meetings with Sous Chefs and colleagues to address colleague EES issues and create action plans to improve results
• Create, approve and update all food menus, including Children’s Menu, the Fairmont Lifestyle cuisine and the Fairmont Lifestyle
• Cuisine Plus on ongoing basis, ensuring promoting of organic farm vegetable and products, implement new trends in the market place
• Ensure that buffets are fresh and promote the ‘Organic Market’ concept ‘from farm to table’, including daily organic specials in all outlets and assist in marketing the organic farm in the local communityResponsible for planning and organizing annual ‘Mooncake’ vendor choice and promotion of program
• Actively walk the hotel to ensure all Outlets, Banquet, Meeting Rooms food quality & set – ups exceed Fairmont standards
• Interact closely with Catering Department to assist in function food coordination while meeting with clients, create new menus for groups as requested in timely manner
• Ensure all VIP & Government visits are handled and prioritized properly
• Continually expand on our current food product to lead our colleagues to the next level
• Strives to increase all hotel JDP results. Attends JDP communication meetings for food quality, menu content, & timeliness of service
• Ensure that the Culinary Managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance
• Strive to achieve monthly labor and food cost budget, minimize wastage/spoilage in all kitchen areas
• All projects are must be completed by assigned deadlines
• Conduct spot checks of hotel suppliers and other companies that would like to supply the hotel
• Conduct meeting with food suppliers, review products, prices, quality, delivery, etc on regular basis
• Maintains staffing guidelines, as to yearly budgets/business level, hires, disciplines, terminates if required
• Attends hotel/division/leader meetings
• Maintains storeroom par level and realize the importance of food turnovers
• In conjunction with the Chief Steward, maintain the china, glassware and silver inventories
• Hold performance/reach reviews with the culinary department