Chef de Cuisine - Chinese Restaurant

Job description

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Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of associates.

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Assists with the preparation and regular update of the Food & Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

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Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

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Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

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Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

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Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

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Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

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Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Desired profile

Qualifications :

·  Jiang Zhe Cuisine is preferred
·  Team player
·  Good presentation and communication skills
·  With growth mindset
·  Can take pressure