Chinese Executive Chef

Department: Food & Beverage

Reports to: Executive Chef

Role Introduction

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

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

Key Responsibilities

• Assist the Executive Chef and Head of F&B Operations to oversee Chinese kitchen production for the restaurants, Chinese banqueting, Chinese cuisine concessions, Chinese caterings, promotional activities, and business plan.
• Be responsible for ordering, receiving, and preparing all Chinese food items while maintaining food costs and budget goals.
• Research vendors for lowest cost-of-goods and obtain approval from Executive Chef and Head of F&B Operations.
• Design under direction and work together with Executive Chef and Head of F&B Operations 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 company's 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 all kitchen and stewarding staff for related health and safety 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 Chinese menus, recipes and costing for entire Chinese operation and change regularly pre & post opening in liaison with Executive Chef
• Build and train team according to the ASM Global standard.
• Adjust standards ASM Global to local circumstances.
• Conduct probationary and annual performance reviews in a timely manner, ensuring KPIs are established.
• Lead the Chinese Food Safety Teams in achieving HACCP & ISO22,000 certification and ensure all standards and regulations are adhered to and regularly reviewed.
• Assist in setting up food production according to Prep-Chill-Cook-Serve (PCCS) Method where possible.
• Assist in setting up a test kitchen pre-opening.
• Pursue regular Chinese cuisine / operations benchmarking exercises together with key team members.
• Stay up to date with food and operating trends.
• 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 Chinese 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 Executive Chef and Head of F&B Operations of any significant problems that may jeopardize or impinge the company goals and reputation.
• Perform other duties as directed by Executive Chef and Head of F&B Operations.
• Perform other job 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.
• 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 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.