Position Purpose
\n\n\nThe Kitchen Chef will be responsible for preparing and presenting high-quality dishes, ensuring consistent standards of food preparation, and managing kitchen operations to deliver exceptional dining experiences for our guests. As a key member of the kitchen leadership team, the Kitchen Chef will collaborate with other culinary staff to maintain a smooth, efficient, and organized kitchen environment.
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Duties & Key Responsibilities
\n\n\n\n\n\nResponsible for restaurant food production, including breakfast, room order, dinner and staff meal.
\n\n\n\n\n\n\nPrepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating.
\n\n\n\n\n\n\nMaintain compliance with FSAA requirements in all aspects of hotel operations.
\n\n\n\n\n\n\nOperate all equipment, appliances and machines properly.
\n\n\n\n\n\n\nMaintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas.
\n\n\n\n\n\n\nActively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication.
\n\n\n\n\n\n\nTo do takeout work or work outside the kitchen when required.
\n\n\n\n\n\n\nEnsure that all kitchen staff are informed about occupancy rates, forecast plans and revenue.
\n\n\n\n\n\n\nRespond to each request to the satisfaction of the guest.
\n\n\n\n\n\n\nActive learning and appropriate change where required.
\n\n\n\n\n\n\nAccept constructive criticism with an open mind.
\n\n\n\n\n\n\nFollow any new menu changes requested by the Hotel Operations Manager and any working methods for new menus, daily specials and promotions.
\n\n\n\n\n\n\nOrdering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return.
\n\n\n\n\n\n\nRegularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Guest Operations Manager or Hotel Operations Manager if necessary.
\n\n\n\n\n\n\nEnsure that recipes and costs exist and are updated.
\n\n\n\n\n\n\nMonitor the quality and quantity of food to ensure the maximum economy of raw materials.
\n\n\n\n\n\n\nAttend monthly management meetings, operations meetings and organizes departmental meetings
\n\n\n\n\n\n\nCheck the quality of food prepared by staff according to the required standards and make necessary adjustments.
\n\n\n\n\n\n\nWork closely with Hotel Operations Manager to determine the menu selection in regular meetings to satisfy both the guest and the segment.
\n\n\n\n\n\n\nMaster the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
\n\n\n\n\n\n\nUnderstand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department.
\n\n\n\n\n\n\nEnsure that all staff are fully aware of the hotel's fire and life safety/emergency procedures
\n\n\n\n\n\n\nAdopt the hotel's safety policy.
\n\n\n\n\n\n\nPerform any other reasonable duties and duties as assigned.
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRequirements
\n\n\n\n\nHigh school or equivalent, preferably from a professional culinary school.
\n\n\n\n\n\n\n1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience.
\n\n\n\n\n\n\nCreative with strong research capability and development spirit and able to execute effectively.
\n\n\n\n\n\n\nExtensive knowledge of kitchen equipment and able to train staff.
\n\n\n\n\n\n\nBasic knowledge of computer operation.
\n\n\n\n\n\n\nKnowledge of food safety systems.
\n\n\n\n\n\n\nAbility to complete tasks on time in order of priority.
\n\n\n\n\n\n\nWork well under pressure, able to stay calm and solve problems.
\n\n\n\n\n\n\nAble to work well independently as well as in a team.
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Qualifications
\n\n\n\n\nBachelor’s degree in hospitality management or related field preferred.
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