Main Duties:

• To actively participate in the training and development of the culinary colleagues, according to the monthly training plan, JD Power report "comment cards", hygiene reports and any other highlighted areas for fine tuning / development that would benefit the team and guests.
• Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning / development and highlight areas of strength.
• To report accidents and sickness immediately to the Executive Oriental Chef / Executive Sous Chef, with clear and concise updates if required.
• Attends meetings and briefings as instructed by the Executive Oriental Chef / Executive Sous Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
• To have a complete understanding of, and adhere to the company's policy relating to Food Hygiene and Safety Procedures and Practices.
• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.
• To assist in writing and updating the relevant section of the Departmental Operations Manual.
• To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.
• To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.
• To take responsibility for the quality of incoming products, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To assist the Executive Oriental Chef / Executive Sous Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.
• To coordinate with the Executive Oriental Chef, Executive Sous Chef, and with the Director of Food and Beverage any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• To supervise all colleagues during the set-up, service and breakdown for each meal period-event.
• To ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
• To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
• To develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept of the Oriental Kitchen of the hotel.
• To ensure that all section reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Oriental Chef / Executive Sous Chef and in an accurate and punctual manner
• Identify market needs and trends in terms of food for both hotel guests and local market, and monitors and analyses the menus and products of competitors.

 

About You

Experience:

• 3-5 years culinary experience doing a similar role in a five star luxury hotel
• Oriental Cuisine culinary preparation
• Solid International culinary experience
• Working with multi-cultural teams

Qualification:

• Bachelors Degree in Culinary Arts or any other related degree
• Internationally approved Food Safety Certification

Skills:

• With excellent market knowledge and with proven innovative culinary ideas
• Solid communication & training skills
• Menu compilation
• Fluency in other languages

Alisa Rakhubovskaya

Professional Recruiter

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