REQ13440 Chef de Cuisine (Open)

POSITION SUMMARY:

Responsible for overseeing Culinary operations of respective outlet :

Key responsibilities:

Executing Execute and implementing plans to  drive the outlet(s)  by applying them to achieve annual business plan and as well as KPIsWork positively with FOH services, Finance, Hygiene & Safety, supply chain, and others related departments to maintain a well-communicated and smooth day-to-day operation.Improve culinary experience on monthly basis and special events in order to stimulate sales and profit while controlling operating operational expenses.Ensure all food food-related items including menu offering are of that maintain the highest standard and in accordance to company expectations.

In performing the functions above, the Chef de Cuisine is to adhere to and coach staffs on MCE Visions and values as well as organization objective.  This position is to be measured by financial results and guest feedback.

PRIMARY RESPONSIBILITIES:

FinancialControls respective kitchen operational costs including labour and food costs to ensure financial objectives are met.Apply directional and strategic plans with Sous Chef in order to implement business plan for respective outlet, to and achieve annual budget and as well as KPOs..Controls daily inter inter-kitchen transfer, food costs and stock control in order to keep within on budget.Continually review and monitor cost reducing measures without effecting quality and standards.Provide accurate financial information for financial reports, and effective cost monitor to Finance department.Ability to budget forthcoming events, planning proportional budgets for equipment, labor and food cost. 

Operational

Ensure the kitchens meet the HACCP standard, and making make sure it is striving for the highest standard of hygiene and as well as food safety for customers.Ensure the kitchens meet the work safety standard, ; providing provide a safe environment for all employees; and makeing adjustments accordingly.Continually increase efficiency of labour and operation by reviewing kitchen staff management in each outlet.Maintained food standards in outlet and initiate action where necessary; maintaining and improve food design and quality from time to time.Continuously reviewing kitchen equipment and latest technology to make sure high operational efficiency is met.

Marketing

Identify needs and trends in terms of food items of the Restaurants and HotelCreate and design menus and as well as products of competitive restaurants, and relay this information to sous chefcreate and implement, strategies in conjunction with Restaurant managers and sous chef, effective food promotions while maintaining the company standardImplement new marketing plans, promotions and initiatives to retain the loyalty of present customers and attract new customers

Employee ManagementA part of recruitment and selection process to ensure suitability of new employees to the company businessEnsure all employees comply with and understand company and the “Departmental Policies and Procedures” of companySupervise employees to ensure that the correct standards and methods of service are maintainedPro-actively manage staff issues such as absenteeism, turnover, staff morale to maintain a positive, productive, innovative, customer oriented, and quality culture amongst employees to ensure organizational objectives are metProvide staffs with positive feedback in order to encourage their performance and quality output

Employee Training and DevelopmentConducting a training for kitchen staffs and continuously monitoring of performance and encouragement of staffs in order to reach their full and professional potential, in order to and maintain a motivated, effective and as well as highly skilled workforceRecognise and reward excellent performers for their achievements on an individual basis and for their contribution to a successful food and beverage operationIdentify training needs for employees and plan training programs where necessaryIntroduce and manage a cross training program for Chefs within our kitchensMonitor training effectivenessefficiency through communication with trainers and traineesReview on on-the job training programmed; and where appropriately develop departmental trainers; and assign training responsibilitiesTrain and Develop each sous chef to the level that they are able to operate independently and creatively within their own profit centerEnsure that each sous chef plans and implements effective training programs for their respective kitchenAdhere to all Company policies and proceduresReport accidents, injuries and unsafe work conditions to supervisorsPerform other reasonable job duties as assigned by supervisors from time to time

QUALIFICATIONS:

Experience

Minimum 8 years of progressive combined experience in 5 star international hotels/resorts F&B department, and/or in free-standing restaurants, of which 5 years in a management level.Experience in managing a 5 star hotel restaurant or free standing restaurantPre-opening / opening experience in hotel/resort and restaurantExtensive experience in specific cuisine to related position Experience in managing operational expenses and food recipes effectively.Proven experience in managing and leading a team of chefs (<25)

Education

Relevant Chef Training / AccreditationRelevant Qualification in hospitality / kitchen managementRelevant Qualification in Food Hygiene and safety ( preferred HACCP / SO22000)

Skills / Competencies

Knowledge of food safety regulations and practices, such as HACCPProven leadership skills, teambuilding and developing star performersExcellent hands on skill to the related cuisineProficient in Microsoft applications.Good command in spoken and written English/Chinese.Excellent skill in menu creation and writing.Obtain the following key competencies:communicationdecisivenessfinancial decision makingjudgementleadershipAbility to stand for an extended period of time during the shiftAbility to work on flexible shift including overnight, weekends and holiday on rotation basisAbility to work on overtime when needed

Advantageous Experience / Skills

Ability to delivery “best in class” cuisine, supported by awards and/ or industry reconditions.