Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
Managing kitchen staff, ensuring proper training, scheduling, and performance evaluations..
Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper dim sum preparation techniques.
To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
Other ad- hoc duties involve unexpected moments when we must come together to complete a task.
Assist the Chinese Executive Chef: Support the Executive Chef in overseeing kitchen operations to ensure a smooth workflow and high- quality food production.
Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue- generating opportunities in accordance with market demands.
Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set- ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
Innovation & Competitive Analysis: Introduce new dim sum creations while staying informed about industry trends and competitor offerings.
Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
Menu Development: Collaborate on designing and updating dim sum menus that incorporate seasonal ingredients and cater to customer preferences.
Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high- quality ingredient sourcing.
Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
Train colleagues to ensure they comply with the standards we expect.
Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring hygiene compliance.
Developing and implementing kitchen policies, procedures, and operational strategies.
Attendance at departmental meetings and Heartbeat feedback meetings
Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
Meet potential event guests in person for menu planning and discussions.
Promote teamwork and quality service through daily communication and coordination with other departments
Food Quality & Presentation: Ensure all dim sum items meet high standards of taste, texture, and visual appeal.
Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk- throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
