Executive Chef

Department : Food & Beverage

Reports to : General Manager - Food & Beverage

Role Introduction

The Executive Chef will be responsible for purchasing, receiving, producing and food safety of all food items in the facility as well as overseeing the stewarding department, maintaining all culinary equipment to include glass, silverware and hiring and training all kitchen staff.

• Oversee and manage the full scope and operation of Kitchen and Stewarding, ensuring world-class standards are achieved and maintained.
• Work closely with the General Manager, regarding planning and budgeting to ensure the overall departmental objectives are achieved.
• Ensure high quality, world-class menus, competitively priced food, products, and services are developed and implemented, maximizing revenue through innovative and creative ideas.
• Lead, inspire and mentor the Kitchen and Stewarding teams toward the delivery of departmental goals through effective training and development and performance management and communication.
• Oversee and monitor the quality of food and ensuring all food regulations are adhered to.

Key Responsibilities:

• Assist the General Manager of Food & Beverage Operations to oversee kitchen production for the restaurants, Banqueting, concessions, caterings, promotional activities, and business plan
• Be responsible for ordering, receiving, and preparing all food items while maintaining food costs and budget goals
• Research vendors for lowest cost-of-goods and obtain approval from General Manager Food & Beverage
• Design under direction and work together with General Manager on creative menus, analyses recipes, and determines proper prices for items to be sold at
• Monitor the food quality, food hygiene and safety in accordance with local regulations and the companys HACCP requirement
• Maintain all kitchen equipment cleanliness and sanitization daily and after each event
• Ensure all equipment maintenance requests are done accordingly and on time
• Hire and train of all kitchen and stewarding staff for related safety and health regulations
• Manage and control on food cost / inventory within budget
• Maintain regular contact with other teams including Catering, Operations, Retail Concessions, Safety and Stewarding teams.
• Review Fixed and loose equipment pre-post opening
• Finalize menus, recipes and costing for entire operation and change regularly pre & post opening
• Build and train team according to the ASM standard
• Adjust standards ASM Global to local circumstances
• Conduct probationary and annual performance reviews in a timely manner, ensuring KPIs are established.
• Lead the Food Safety Teams in achieving HACCP & ISO22,000 certification and ensure all standards and regulations are adhered to and regularly reviewed
• Set up food production according to Prep-Chill-Cook-Serve (PCCS) Method where possible
• Set up test kitchen pre-opening
• Pursue regular benchmarking exercises together with key team members
• Stay up to date with food and operating trends
• Conduct probationary and annual performance reviews in a timely manner, ensuring KPIs are established.
• Actively participate in executive, management, and other company meetings as and when required.
• Oversee and manage the preparation and distribution of all associated Kitchen reports.
• Establish, implement, and oversee Kitchen departmental measurements that support the company's strategic goals, vision, and mission.
• Establish, develop, and maintain effective working relationships with industry bodies and associations.
• Inform and communicate with the General Manager Food & Beverage of any significant problems that may jeopardize or impinge the company goals and reputation.
• Perform other duties as directed by General Manager Food & Beverage.
• Be flexible and willing to assist with other duties as required.

Requirements:

• Degree or higher diploma, and/or with Culinary Arts Certificate
• At least 10 years or above experience in F&B industry and with 5 years or above in kitchen/culinary leading experience. Culinary experience in a banquet facility producing meals for large events
• Experience with working in Concessions /QSR/Fast Food environment
• Pre-opening experience of large F&B operation and/or outlets
• Knowledge and working experience in both Western as well as Asian Cuisine (including Chinese/Cantonese)
• Experienced in Prep-Chill-Cook-Serve (PCCS) Method
• HACCP certified and experienced
• Strong customer service skills and ability to work with other staff members in the venue
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Ability to undertake and complete multiple tasks
• Ability to be creative with food presentations and maintain a quality product
• Excellent verbal and written communication skills
• Good command of written and spoken English, proficiency in and Cantonese, Chinese Putonghua is preferred but not mandatory.

Full-time

Personal & Application Information
We are an equal opportunity employer. Data collected will be treated in strict confidence and used for recruitment purpose only. Applicants who are not invited for interviews within 4 weeks may consider their applications unsuccessful.