Chinese Head Chef - Local (Bếp trưởng bếp Trung Quốc)

1. Operations/Property Management

• To supervise specialty restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.

• To plan and manage food quantities and plating requirements for the specialty restaurant.

• To assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.

• To perform all duties of kitchen associates as required.

• To recognize superior quality products, presentations and flavor.

• To maintain food preparation handling and correct storage standards.

• To estimate daily specialty restaurant production needs; communications production needs to key personnel.

• To assist the Executive Chef and Purchasing Manager with specialty restaurant menu planning and food purchasing.

• To maintain purchasing, receiving and food storage standards.

• To coordinate specialty restaurant food production and plating with the Executive Chef, Sous Chef and Silk Road Restaurant Manager.

• To assist in monitoring promptness of service and food pick-up procedures.

• To support procedures for food & beverage portion and waste controls.

• To follow proper handling and right temperature of all food products.

• To help the Executive Chef research and test new food products in conjunction with Company initiatives.

• To provide training specialties to the restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• To operate and maintain all department equipment and report malfunctions.

• To raise purchasing orders for appropriate supplies and manages inventories according to budget.

• To conduct Staff Performance Reviews on a periodic basis.

• To interact with guests/customers, community, Company representatives, vendors and local education systems as needed.

• To train associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

• To be responsible for the accurate supervision of the associate time and control and payroll systems by working with Financial Controller and HR Manager.

• To be responsible for the execution of Culinary Management reviews and appraisals in a professional and timely manner.

• To be responsible for asset management of all outlet property and facilities.

• To conduct a preventative maintenance inspection on a monthly basis.

• To ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.

• To maintain and supervise good housekeeping practices in all his food production areas, strictly enforcing our “Clean as you go” policy through out all reach-ins, walk-ins and freezers

• To attend daily kitchen meeting as scheduled by Executive Chef.

• To set an example of professionalism at all times and maintain a positive attitude.

• To work to improve food sales while managing the manpower hours and controllable items to increase profit.

• To make sure all production for the Restaurant or any specific event is completed before leaving. Check all associates production to make sure all are completed and ready or use for the following shift.

• To ensure all items in kitchen and storeroom are properly covered, dated and rotated at the end of your shift.

• To ensure accurate inventories are to be taken at the beginning of each shift. Do preparation sheet and production charts.

• To promote positive inter-departmental relations through can did communication and cooperation.

• To respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

• To lead by example through a “hands-on” approach to motivate our associates to excel.

2. Guest Satisfaction

• To set a positive example for guest relations.

• To interact with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

• To empower associates to provide excellent customer service. Ensure associates understand expectations and parameters.

• To observe service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

• To review comment cards and guest satisfaction results with associates. Participate in the development and implementation of corrective action plans.

• To emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.

• To help associates receive on-going training to understand guest expectations.

3. Human Resources

• To assist as needed in the interviewing and hiring of associate team members with appropriate skills.

• To support a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.

• To use all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

• To communicate performance expectations in accordance with job descriptions for each position.

• To participate in the associate performance appraisal process, providing feedback as needed.

• To establish and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

• To ensure that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognize performance and produces desired results.

• To participate in an on-going associate recognition program (Best Employee Awards).

• To ensure associates maintain required food handling and sanitation certifications.

4. Sales and Revenue Management

• To assist in developing daily and seasonal menu items for Silk Road Restaurant.

• To meet regularly with specialty restaurant guests to gather feedback.

• To interact with the specialty restaurant staff on training regarding food knowledge and menu composition.

5. Financial Management

• To comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

• To utilize the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Manage payroll administration.

• To participate in the management of department's controllable expenses to achieve or exceed budgeted goals.

• To manage expenses with the budgets.

6. Others

• To perform other duties as assigned by the Management to meet business needs.

- 2 months of probation with full salary & service charge.

- Team building activities.

- Annual Summer Outing/Health checkup

- Accident insurance 24/24

- Uniform, Laundry service is provided by Hotel

- Delicious and nutritious meal at Hotel's Staff Cafeteria

- International working environment and friendly teammates.

- Other benefits according to Company's policy.

QUALIFICATIONS AND REQUIREMENTS

1. At least five years’ experience in a Chinese Cuisine production management role in high volume five-star hotels.

2. Diploma in Culinary or equivalent required; Bachelor’s Degree preferred

3. Certifications as required to comply with local and state laws.

4. Excellent culinary skills; possesses the ability to perform all functions in the culinary operations, especially strong in Western cuisines.

5. Extensive knowledge of food handling and sanitation standards.

6. Experience in high volume operation and menu composition.

7. Excellent management and leadership skills

8. Good training and coaching skills

9. Knowledge of purchasing, inventory controls, supplies and equipment