Assist the Head Chef in developing cold dish menus, seasonal items, and banquet presentations that align with The Yulong Maison’s culinary philosophy.
Uphold sanitation and food safety procedures in compliance with health regulations.
Prepare a wide variety of traditional and modern Chinese cold dishes, including cold appetizers, cold- cut meats, pickled vegetables, jellyfish, drunken chicken, and other chilled delicacies.
Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
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.
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.
Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
Attendance at departmental meetings and Heartbeat feedback meetings
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high- quality ingredient sourcing.
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.
Maintain cold kitchen equipment and tools in excellent working conditions.
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.
Other ad- hoc duties involve unexpected moments when we must come together to complete a task.
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.
Innovation & Competitive Analysis: Introduce new dish creations while staying informed about industry trends and competitor offerings
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
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.
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
Supervise cold kitchen staff to ensure proper food handling, storage, and hygiene standards are maintained.
Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
Train colleagues to ensure they comply with the standards we expect.
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 a quality, healthy working environment where everyone feels they have a place to belong.
Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
Meet potential event guests in person for menu planning and discussions.
Other ad- hoc duties involve unexpected moments when we must come together to complete a task.
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.
Ensure consistent presentation, portioning, and flavor of all cold items served.
Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
Monitor inventory levels and coordinate ordering of cold station ingredients and supplies.
Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Attendance at departmental meetings and Heartbeat feedback meetings
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.
Support the broader culinary team as needed, particularly during high- volume service periods.
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.
Meet potential event guests in person for menu planning and discussions.
Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
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.
Oversee mise in place and ensure timely preparation for daily service and special events.
Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
Promote teamwork and quality service through daily communication and coordination with other departments
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.
Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
