Executive Chinese Chef
Executive Chinese Chef
Posted on :
04-04-2025
Employer Active
1 Vacancy
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Job Description
- Ensure a professional running of the kitchens and ensure that agreed quality hygiene and other standards are kept or surpassed at all times.
- Responsible for the daily requisitioning of food items
- Aware of profitability and cost conscious
- Familiar with local requirements and sanitation requirements
- Provides leadership training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
- Works closely with the Director of Culinary in planning adequate supply of required items for restaurants and banquets menu development and other related areas.
- Communicate food trends and market needs to the ambassadors.
- Communication of local requirements food sanitation laws safety regulations and other to all ambassadors.
- Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan in conjunction with the Director of Culinary and outlet Managers activities promotions menu implementations according to the annual marketing plans.
- Ensure that all designated action points from daily briefings or bimonthly operational meetings are being followed by the individuals concerned.
- Ensure that positive working relations with nonfood and Beverage departments are fostered giving cooperation at all times.
- Be aware of and comply with all legislation affecting the operation including licensing regulations health regulations and fire and safety regulations.
- Relate guest comments positive or negative to the Director of Culinary making use of the kitchen log book.
- Assist the Director of Culinary in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies kitchen energy costs and kitchen utensils in the Pastry department.
- Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
- Coordination of the stewarding team to meet the kitchens requirements.
- Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
- Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
Qualifications :
- Previous experience at a senior chef level minimum two years in a fine dining & a la carte commercial kitchen environment preferably 5 star luxury market
- Immaculate grooming articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
- Has complete knowledge and understanding of all cookery methods.
- Thorough understanding of all occupational health and safety issues.
- Understands the needs and direction of the hotel.
- Demonstrates flexibility and enthusiasm.
- Interpersonal skills communicator team player and gives direction.
- Has thorough knowledge of all food products local and imported.
- Presentable wellgroomed with good leadership qualities and motivation skills.
- Peopleoriented
- Able to work under pressure and independently.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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