Chef de Cuisine

Job Overview

Oversee and supervise operation in kitchen. In charge of menu engineering, recipe costing, promotions and special events, quality control and food safety in relations to the restaurant and catering events on-site and off-site. Work collaboratively with F&B Manager for product improvement and development. Moreover, continually improve guest and team member satisfaction and maximize the financial performance of the department.

Duties & Responsibilities

1. To direct the production team to produce quality products according to the portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures;
2. To design and implement menus to fit the requirements of the restaurant and catering events;
3. To uphold world-class standards of food quality at all times, paying meticulous attention to details and ensuring all dishes are delivered according to specifications;
4. To drive sales through menu planning and promotions, work closely with F&B Service Management to create new menus and reflect seasonal changes in a la carte menu;
5. To develop rotations of menus for lunch, dinner, and buffet brunch concepts based on items high in demand and around the ongoing promotion;
6. To lead the team and prioritize teamwork with two-way communications with the team, drive and motivate the team to achieve revenue consistently;
7. To review and approve the first set of Policies and Procedures (P&P) and Standard Operating Procedure (SOP) of kitchen and subsequent renewal;
8. To coordinate and organize food testing for new products / menu in order to maintain or uplift the quality standards;
9. To make smart purchases in all food-related aspects as per the agreed budget by the Management to drive profitability;
10. To consult with the Procurement Department and suppliers in order to keep optimum awareness on availability of products, their seasonal, provenance and etc;
11. To liaise with the Procurement Department to source new equipment for replacement of obsolete machinery or equipment;
12. To keep abreast with the assistance of the Procurement Department of the various market trends, local international, past, present and future in order to remain on the competitive edge and to develop menus and dishes on demand in the market;
13. To conduct a regular market research campaign from time to time to measure the operation’s performance against the competition;

Duties & Responsibilities (Con't)

1. To follow through and monitor all HACCP related issues in receiving, storage, cooking and service. Ensure consistency with quality, and food handling is done in a respective manner and in accordance with HACCP.
2. To lead or supervise joint inspection with representative(s) of Engineering, Housekeeping Departments for food safety and hygiene conditions in restaurant, kitchen, bar, chiller, freezer, storerooms and staff pantry.
3. To report to Management with feasible corrective action to be taken in case of any guest complaint or suspected food poisoning incidents.
4. To empower, develop, coach and mentor the team to unleash potential and build succession.
5. To plan and make a request for casual staff in order to meet operation needs.
6. To handle license application and subsequent renewal in relation to restaurant or catering to support the CL’s direction and need and act as a key player to run the operations as assigned by the Management.
7. Hold regular meetings with F&B Manager to share customer feedback on product improvement and new food concept development.
8. Review costs and prices regularly to cope with the needs of operations.
9. To manage food stores effectively and maintain a healthy inventory level.
10.   Any other duties or projects as assigned by the superior(s).

Requirements

1. Matriculated. Vocational Training of Professional Cooking School.
2. 10 years’ relevant experience in kitchen operations, preferably in hotel with at least 5 years in a managerial role.
3. Holder of Hygiene Manager Certificate.
4. Good command of written and spoken English, Cantonese and Putonghua.
5. Good leadership and management skills.
6. Passionate in culinary and service.
7. Good interpersonal and communication skills.
8. Attention to details.
9. Possess business sense to drive and cater to the business needs of the restaurant and catering events

Personal Data Privacy

This Personal Information Collection Statement applies to the collection, use and handling of personal data by the employing company within Chinachem Group (the “Company”) pursuant to the Personal Data (Privacy) Ordinance (Cap. 486). “Chinachem Group” refers to Chinachem Group Holdings Limited and its holding companies, subsidiaries, affiliates and associated companies. The types of personal data the Company collects from you may include (1) your personal particulars (e.g. your name); (2) your contact information (e.g. telephone number or email address); and (3) your employment information (collectively “Personal Data”). The Personal Data you provide will be treated with utmost confidentiality and used for recruitment related purposes including the assessment of your suitability to assume the job duties of the position you have applied and to determine remuneration offer. While the provision of full and complete information is necessary for our selection process, sharing your personal details is a voluntary decision. Failure to provide any of the requested data may impact the processing and outcome of your application. All Personal Data provided by you will be retained for a maximum of 24 months and then subsequently erased. Where there are suitable vacancies in the Company’s subsidiaries or associate companies during that period, we may transfer your application to them for consideration of employment, but only with your prior consent. Save and except your current or former employers, academic institutions and service providers engaged by the Company for reference checking purpose, your Personal Data will not be disclosed to any third parties for other unrelated purposes without your prior consent. Applicants have the right to request access to and correction of their Personal Data in relation to their application. If you wish to exercise this right, please submit your request in writing to the Human Resources Department of the Company by emailing to daisylau@conferencelodge.hk with the subject line 'Personal Data Access Request'. You may also submit your request directly to the Human Resources Department of the Company at 10/F, Nina Tower, 8 Yeung Uk Road, Tsuen Wan, New Territories, Hong Kong.

We are an equal opportunity employer who welcomes application from all qualified candidates. The information provided will be treated in strict confidence and used only for recruitment purposes. Candidates may be given consideration for other posts within Nina Hospitality, and will be informed in due course. Applicants who do not hear from us within four weeks from the date of application may consider their application unsuccessful.