Executive Oriental Chef

Manages the daily oriental cuisine activities, preparation, coordination, and distribution/delivery of food items to restaurants and events to improve productivity, quality, service, and creativity while maintaining a hands-on approach.

Provides responsibilities and sets the level of operational authority within the department.

To conduct continuous research on current market trends and design menus based on guests' requirements.

To implement the financial, budget and department objectives and results.

To introduce, monitor and evaluate cost control and cost reduction measures on an ongoing basis.

To make the most of materials, equipment and personnel to ensure food quality.

Maintain a warm, professional and regular relationship with tenants/guests/customers and suppliers to ensure prompt and outstanding service.

Handle suggestions and complaints by tenants/guests/customers and process requests/complaints and refer them to the relevant department heads to ensure they are processed quickly and efficiently.

Maintain effective communication on department activities with other operational departments within the Hospitality/Food & Beverage sector to provide the best service to guests.

To maintain good morale, team spirit and communication within the team.

Reviewing the department’s annual training plans and following up on applications and the progress of the approved plan. Manage, train and assist the team to ensure maximum productivity.

Ensure staff suggestions/comments/complaints are addressed quickly and fairly. Evaluate team performance and implement a personal development program to provide well-trained staff at all levels, thus improving standards, motivation and creating a succession plan.