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- Executive Sous Chef – Chinese
- Position
- Executive Sous Chef – Chinese
- Department
- Food & Beverage
- Working Location
- Taipa / Cotai
- Post Date
- 22/01/2020
- Requirements
-
• Degree or Certification in hospitality or equivalent
• Previous experienced in similar job role or minimum of 10 years experiences in culinary section with working experience in 5-star standard hotels
• Excellent verbal communication in English, Cantonese and Mandarin
• Able to multi-task and work in a fast-paced environment
• Excellent Chinese cuisines knowledge
• Proficiency in Microsoft Office
- Responsibilities
-
• Assist Executive Chef – Chinese to coordinate all phases of restaurants and In-room dining in the hotel; coordinate these activities on a daily basis
• Assist clients in program planning and menu selection with the Executive Chef
• Achievement of budgeted food sales, labour costs and profitability
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc
• Handle all food inquiries and ensure timely follow up on the same business day
• To co-ordinate with all planners their specific group requirements with the services & facilities offered. This includes menu proposals, estimated and actual function statements. With in-restaurant functions, the Restaurant Manager is to be included in food related discussions
• Consistent check of Banquet and production kitchens food quality and presentation
• Work with the Executive Chefs, Executive Pastry Chef, Chief Butcher, Chief Baker, Chefs, Executive Chief Steward, Director of F&B, Assistant Director of F&B, Beverage Manager and Sommelier to ensure all arrangements and details are dealt with
• Responsible for staff training and development
• Participation towards overall hotel maintenance and cleanliness, and to achieve food quality that exceeds expectations
• Overall maintenance of the operation at a level in keeping with the standards prescribed
• Perform other job related duties as requested
