Chinese Chef de Cuisine - Chinese Concept Restaurant
Rosewood Hotels and Resorts
Job Description Job Summary
Ensures efficient running of the Chinese kitchen, contributing to the overall success of outlets and where necessary events, in accordance with the hotel’s standards and financial goals.
Essential Duties and Responsibilities
Guest SatisfactionAlways provides a courteous and professional service.Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.
OperationsOrganises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various Chinese cuisines we offer, with the aim to be the best in the city.Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.Directs food apportionment policy to control costs.Introduces and tests the market with new products which are market-orientated in terms of price and product.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.Devises special dishes and develops innovative recipes.Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.Monitors food and operating costs and controls these by reducing waste.Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.Ensures the sanitation and food safety standards for the respective kitchens are being met.Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates.Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage.Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
Talent & CultureOversee the punctuality and appearance of all culinary associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.Develops the skills and effectiveness of all culinary associates through the appropriate training, coaching, and/or mentoring.Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.Ensures that associates have a complete understanding of and adhere to associate rules and regulations.Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Standard ResponsibilitiesComply and adhere to the Rosewood company policies.Take on other tasks in addition to the ones stated, in a reasonable framework.Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.Model the company’s culture, vision, mission, principles, and Culture Characteristics.Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
Confidentiality
Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
Health & SafetyBe aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.Report any defects in the building, plant, or equipment according to hotel procedure.Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.Be fully conversant with:RegulationsRisk Assessments for your departmentHotel Fire & Bomb ProceduresFood Safety Procedures
OtherThe above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.As the hotel’s level of business varies, there is a need for flexibility in attitude, approach and working hours.
Ensures efficient running of the Chinese kitchen, contributing to the overall success of outlets and where necessary events, in accordance with the hotel’s standards and financial goals.
Essential Duties and Responsibilities
Guest SatisfactionAlways provides a courteous and professional service.Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.
OperationsOrganises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various Chinese cuisines we offer, with the aim to be the best in the city.Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.Directs food apportionment policy to control costs.Introduces and tests the market with new products which are market-orientated in terms of price and product.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.Devises special dishes and develops innovative recipes.Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.Monitors food and operating costs and controls these by reducing waste.Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.Ensures the sanitation and food safety standards for the respective kitchens are being met.Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates.Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage.Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
Talent & CultureOversee the punctuality and appearance of all culinary associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.Develops the skills and effectiveness of all culinary associates through the appropriate training, coaching, and/or mentoring.Supports, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.Ensures that associates have a complete understanding of and adhere to associate rules and regulations.Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Standard ResponsibilitiesComply and adhere to the Rosewood company policies.Take on other tasks in addition to the ones stated, in a reasonable framework.Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.Model the company’s culture, vision, mission, principles, and Culture Characteristics.Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
Confidentiality
Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
Health & SafetyBe aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.Report any defects in the building, plant, or equipment according to hotel procedure.Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.Be fully conversant with:RegulationsRisk Assessments for your departmentHotel Fire & Bomb ProceduresFood Safety Procedures
OtherThe above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.As the hotel’s level of business varies, there is a need for flexibility in attitude, approach and working hours.
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