Chef de Cuisine

工作簡介

Oversees and supervises the Forte kitchen operation in the restaurant, in charge of generating and creating any menus, dishes, promotions and special events, general quality control and any activities related to the restaurant. 

工作職責

1. Sets up and organize the purchasing specifications with the Procurement Department. Assists in sourcing new products and the selection of the best products for the best values;
2. Coordinates and organizes the various testing for new and existing products in order to keep and increase the quality standards wherever possible;
3. Assists in consulting together with the Procurement department and suppliers in order to keep optimum awareness on availability of products, their seasonality and provenance etc;
4. Establishes the quality standard required for each product and in restaurant;
5. Ensures that a proper quality control system is in place at the receiving dock. Follows up on the proper arrivals of all products ordered on the various market list and ensure that any shortfall in delivery is immediately reordered or rescheduled for delivery;
6. Controls the proper turnover of the food in the storeroom on all products and especially perishables. Coaches and assists the Storeroom keeper to achieve the best possible condition in keeping adequate storage of the food, by helping to determine par stock according to business level;
7. Keeps abreast with the assistance of the Procurement 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. 
8. Develops proper recipes and costs for all menus before pricing, to ensure optimum control on portion size and quality. Proposing and deciding the adequate pricing of each food item in accordance with right cost standard, market trend when appropriate.
9. Control at all time on a daily basis: the proper follow up of all established recipes; the good quality of the raw ingredients; the proper level of production in accordance with the business at hand; the respect of the preordained portion size, cost and presentation of all dishes.
10. Analyzes the guest comments and reactions to the product in general in cooperation with the Assistant/F&B Manager and the restaurant managers, in order to keep up with the changing demand of the market;
11. Develops in cooperation of the Assistant/F&B Manager all new menu carte recipes and dishes, new concepts, special activities, and food promotions and any other events pertaining to the F&B operation;
12. Always ensures that proper communication and positive work relation to facilitate the smooth running of the operation, by coaching and consulting with everyone involved.
13. Esure in general a proper communication between Kitchen and Service team to optimize the overall performance of the F&B department;
14. Supervises the operation in restaurant and banqueting area, to ensure smooth running, and adequate standard of quality;

工作職責(續)

1. Check on all guest comments and discuss any corrective measures to be taken in each case, in order to maintain and improve the standard;
2. Makes regular rounds of the various kitchens to check regularly on the cleanliness. 
3. Checks on the food requisitions from all kitchens to ensure that adequate food will be prepared for the level of business on hand that wastage and overproduction will be kept to a minimum.
4. Conduct spot check on the quality of the products as often as possible to ensure proper standards are kept.
5. Keeps a proper image by relating and getting feedback from guests, colleagues and superiors in order to keep abreast with the demands of a changing market. 
6. Measures regularly the performance standards of all team members through performance evaluation systems;
7. Anticipates in forecasting the manning level needed with the Assistant/F&B Manager in accordance to the business to make sure that the restaurant is adequately manned;
8. Recommends any promotions; transfer, cross exposure or salary increases needed;
9. Always coaches the team on positive attitude to changing attitude in customer perception or expectation.
10. Prepares and carries out any administrative duties pertaining to members planning and scheduling, payroll control in general, and recruiting;
11. Ensures that all members are properly groomed for their position and adequately trained; Ensures proper discipline and accepted code of behaviour as determined by hotel standards;
12. Creates a climate of good teamwork and high level of motivation throughout the department to facilitate good working relation and efficiency through proper leadership skills, human relations and general management skills.
13. Makes sure that all the kitchen equipment is in good working condition, and with the assistance of the chief engineer, dispense training needed to lower the incidence of undue breakage or cost related to undue repairs;
14. Follows up on any cleaning and sanitation procedures including various pest control procedures, with the executive housekeeper to ensure that all standards are met in this area.
15. Any other relevant projects and duties as assigned by superior.

工作要求

1. 15 to 20 years relevant experience.
2. Strong marketing mind sociable and outgoing personality creative, flexible in all aspects. 
3. Well organized and a good planner.
4. Good interpersonal skills and leadership skill.
5. Good team player and able to develop sound working relationships with colleagues.
6. Good command of spoken and written English and Mandarin.
7. Aligned with the group’s Core Values: Liveliness, Heart2Heart, Oneness, Trust, Excellence and Learning.
    

個人資料私隱

We are committed to protecting the privacy, confidentiality and security of the personal data that we hold by complying with the requirements of Personal Data Privacy Ordinance with respect to the management of personal data. Your personal data collected and kept by us, recorded and stored in electronic and paper format, will be used for the purpose of the recruitment purposes and it will be stored for the time period necessary for the purpose for which it was collected.

The provision of your personal data is voluntary, but any refusal to provide such data shall carry with it the impossibility to process the information. It will not be disclosed to any third parties for other unrelated purposes without your prior consent. You have the right to request for accessing and correcting your personal data held by us by contacting Group Human Resources Department directly at 2280 2906.

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 the Group, 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.