Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
Monitor and analyze the menus and products of competing restaurants, staying current with international culinary trends to maintain a competitive edge.
To convey the significance of the Employee Dining Room product to the team, to facilitate ongoing monitoring, and to take proactive steps to uphold our standards
The ability to conduct and provide performance evaluations for all culinary employees, making recommendations for recognition as warranted.
The ability to collaborate with RBD for special food preparation and presentation functions, including additional costs and staffing requirements.
Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
Kitchen Management: Supervise daily kitchen operations, including food production, inventory control, and hygiene compliance.
Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high- quality ingredient sourcing.
Attendance at departmental meetings and Heartbeat feedback meetings
Meet potential event guests in person for menu planning and discussions.
Food Preparation & Quality Control: Ensure all dishes are prepared with high- quality ingredients, maintaining consistency and presentation standards
Menu Development: Create and update authentic Chinese menus that align with culinary trends and guest preferences.
Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Cost & Budget Management: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability
Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
Suggest innovative culinary concepts to elevate and improve the image and reputation of the culinary operation.
Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
Other ad- hoc duties involve unexpected moments when we must come together to complete a task.
Oversee the culinary processes, plan menus, and design standard recipes to ensure consistent food quality that meets guest expectations and contributes to the hotel&039;s profitability.
Monitor the department’s annual budget and control expenses, focusing on food, other costs, and labor expenses.
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
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.
To support the consistent efforts related to Food & Beverage concepts for the hotel, considering factors such as product availability, service cost, and marketing conditions.
Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
Guest Experience: Ensure VIP guests and special dietary needs are accommodated with personalized service
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.
Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
Directly manage everyday operational activities, plan and assign work, ensuring you always have the correct staffing numbers
Staff Leadership & Training: Recruit, train, and mentor kitchen staff to foster a positive and collaborative work environment.
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.
Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
Innovation & Competitive Analysis: Introduce new dishes, analyze competing restaurants, and stay updated on international culinary trends.
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.
Promote teamwork and quality service through daily communication and coordination with other departments
To hold daily meetings with the culinary colleagues to help, provide support, boost morale, and strengthen credibility
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.
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.
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
Train colleagues to ensure they comply with the standards we expect.
Identify market needs and trends related to food for hotel guests and the local market. Monitor and analyze the menus and products of competing restaurants.
