POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Chef De Cuisine, Dim Sum is responsible for delivering on the MRP Food and Beverage vision, standards and objectives by leading and managing a team to produce a consistently high standard of cuisine, within financial and business metrics provided by senior management. The Dim Sum Chef takes full operational ownership of dim sum production within a specified area.

PRIMARY RESPONSIBILITIES:
1. Enhance service to regular guests by adapting to personal taste and providing anticipatory service

2. Ensure the product consistency is maintained in regards to appearance and taste

3. Ensure the Executive Chef, Chinese and/or Executive Sous Chef are informed of daily operations

4. Train and develop the team as a primary objective, openly sharing knowledge

5. Establish and maintain effective workplace relationships

6. Communicate effectively by collecting information from appropriate sources and considering audience when delivering information

7. Demonstrate integrity, respect and empathy in all communications

8. Adjust interpersonal style to individual and environment

9. Network to build relationships for organisation’s benefit

10. Identify, analyse and solve problems; via solutions and results focused management

11. Provide guidance and support to team and colleagues

12. Constructively manage poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation

13. Maximise employee productivity and achieve optimum staffing levels to minimise payroll

14. Maintain records of all training

15. Share all relevant information with staff, maintaining confidentiality where required

16. Maintain food cost within parameters provided by the company

17. Check food cost on a daily basis and ensure continual awareness of monthly food cost

18. Monitor and control labour cost to maximize employee productivity and minimise payroll whilst maintaining quality standards

19. Ensure that MCE policies and procedures are strictly adhered to by all kitchen employees

20. Drive the business together with the Front of House / Restaurant Manager in order to increase revenue

21. Ensure the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards

22. Ensure the product consistency is attained in regards to appearance and taste

23. Attend meetings as required

24. Maintain and exceed Food Safety Standards in line with company policy, or as directed by management

25. Adhere to all Company policies and procedures

26. Report accidents, injuries and unsafe work conditions to supervisors

27. Perform other reasonable job duties as assigned by supervisors from time to time

QUALIFICATIONS:
I. Experience
1. Minimum 8 years professional kitchen experience, including:

2. Management experience in a ‘five star’ kitchen environment or 5 star hotel or equal restaurant establishment

3. Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
4. Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
II. Education
1. Successful completion of a 4 year apprenticeship or relevant training

2. Food Safety training / certificate (HACCP or ISO22000 preferred)

3. Additional management qualifications an advantage

4. High School Diploma / Diploma from culinary school or apprenticeship (or equivalent)
III. Skills / Competencies
1. Hands-on, cuisine oriented primary skill set

2. Must understand the difference between management and leadership, and be able to apply both 3. Competent with all basic Microsoft functions, including Word, Excel and Outlook

4. Good understanding of food cost, how to calculate and manage

5. Quality management and quality control

6. Must have relevant written/spoken language ability (multiple languages an advantage)

7. Be able to demonstrate understanding of one’s own strength and weakness

8. Ability to work on flexible shift including weekends and holiday on rotation basis

9. Ability to work on overtime when needed

IV. Other Attributes
1. Be able to demonstrate understanding of one’s own strength and weakness
2. Ability to work on flexible shift including weekends and holiday on rotation basis
3. Ability to work on overtime when needed.