Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Maintain high standards of hygiene, cleanliness, and food safety in all kitchen operations.
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.
Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
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.
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.
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.
Uphold quality control by tasting dishes, inspecting ingredients, and maintaining consistency in portioning and presentation.
Prepare and cook a variety of wok- based dishes such as stir- fried noodles, vegetables, rice, and meats in line with The Yulong Maison’s culinary standards.
Ensure proper mise and timely execution of all wok station orders during service.
Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
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.
Monitor and manage wok station inventory, including ordering and proper storage of ingredients.
Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
Promote teamwork and quality service through daily communication and coordination with other departments
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.
Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
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.
Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
Attendance at departmental meetings and Heartbeat feedback meetings
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.
Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
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.
Train and supervise junior staff in wok technique, station setup, safety, and consistency.
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.
Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper wok preparation techniques.
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.
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.
Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high- quality ingredient sourcing.
Other ad- hoc duties involve unexpected moments when we must come together to complete a task.
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
Support the Chef De Cuisine in planning, developing, and updating menu items with a focus on wok- style cooking.
Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
Be responsible for ensuring the safety and security of our property and participating in any fire and life safety- related hotel activities.
Innovation & Competitive Analysis: Introduce new dish creations while staying informed about industry trends and competitor offerings
Train colleagues to ensure they comply with the standards we expect.
To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring compliance with hygiene standards.
Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
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.
