Executive Chinese Chef

Job description

The Executive Chinese Chef, under the Director of Food & Beverage and senior management, oversees the new restaurant to ensure exceptional guest experience. This role will be in charge of the main restaurant serving Cantonese cuisine featuring traditional Peking Duck, Dim Sum, Cantonese BBQ and live seafood, and a second All-day-dining venue serving casual Szechuan and Cantonese dishes.

Job Duties & Functions

· Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Hyatt International. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
· Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities.
· Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times.
· Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment.
· Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels.
· Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food & Beverage, ensuring targets are met and costs are effectively controlled.
· Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations.
· Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation.
· Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations.
· Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team.

Desired profile

Qualifications :

Education & Experience

·  A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels.
·  Hygiene Manager Certification or similar food safety qualification.
·  Strong leadership, organization and planning skills, communication skills, training and coaching skills
·  Knowledge of HACCP systems and ISO 22000 is an advantage.
·  Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts.
·  Excellent understanding in financial performance and future planning.
·  Proficiency in both written and spoken English and Chinese, Mandarin is an advantage.
·  Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling.