Perform any additional duties assigned by the Sous Chef, Head Chef, or management to support smooth kitchen operations
Be flexible and capable of working in any kitchen section as required by the Sous Chef or Chef de Cuisine.
Promote a safe working environment by following fire, safety, and hazard protocols; actively participate in safety drills and emergency response procedures.
Train and develop junior staff in your section, passing on traditional Chinese techniques and modern culinary skills required for their role.
Attend and actively participate in daily briefings, kitchen meetings, and scheduled training programs to ensure ongoing professional development.
Supervise and provide direction to junior kitchen team members, including Cooks, Kitchen Attendants, and Stewards, ensuring smooth workflow in your assigned section.
Ensure all kitchen equipment and tools are properly maintained and report any damage or malfunctions promptly.
Prepare all necessary ingredients, tools, and equipment in advance for service to ensure efficiency during peak hours.
Report operational challenges, customer feedback, and any relevant concerns to senior chefs promptly and effectively.
Ensure that sanitation and cleanliness standards in your work area meet or exceed health and safety requirements.
Uphold service standards and kitchen methods as outlined in the Departmental Operations Manual.
Ensure complete understanding and compliance with all employee conduct guidelines, hotel rules, and local regulations.
Coach and mentor team members to develop their skills and enhance performance within the culinary brigade.
Familiarize yourself with the operations of other kitchen sections to support cross- training and staff flexibility.
Motivate team members, maintain high morale, and uphold kitchen discipline in accordance with company policies and local labour regulations.
Foster a collaborative and respectful kitchen environment by supporting culinary team members and encouraging team spirit, mutual trust, and open communication.
Adhere strictly to The Yulong Maison’s hygiene, grooming, and cleanliness standards, as well as all local health and safety regulations.
Monitor food and operational costs by minimizing waste and optimizing kitchen resources.
Lead shift briefings in the absence of the Sous Chef to ensure team alignment on daily restaurant activities and operational priorities
Build and maintain positive working relationships across all kitchen and service departments.
Ensure consistency and quality in all dishes prepared within your section by following standard recipes and presentation guidelines.
Communicate professionally and respectfully with both guests and internal colleagues, upholding the restaurant’s high standards of hospitality.
Support the Sous Chef and Head Chef in maintaining culinary excellence and ensuring compliance with all operational policies and minimum standards.
