Head Chef

Roles and responsibilities

• Standard recipes are developed and written.
• Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Effective employee working relationships are established and maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• All EHS and HACCP guidelines are achieved and maintained.
  

Responsibilities

• Creates and develops unique food offerings that provide our guests with a variety of selections of top quality cuisine that represent the Mandarin Oriental brand
• Is responsible for frequently communicating the status of all sushi production to the Executive Chef
• Creates and implements seasonal menu changes
• Assists with organizing special events and special food promotions.
• Ensures that the Sushi section supports the restaurant by providing outstanding service to guests and during special events
• Ensures the proper execution of all recipes and menu items
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintains a hygienic kitchen and personal hygiene
• Accepts flexible working hours according to the business demand
• Attends meetings and trainings required by the Executive Chef
• Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.
• Works with Superior and Director of People & Culture to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assists in training needs analysis of Kitchen staff and ensures training programs are designed and implemented to meet needs.
• Provides input for probation and formal performance appraisal discussions in line with company guidelines.
• Approves leave after considering hotel occupancy.
• Works with superior in the preparation and management of the department’s budget.
• Demonstrates Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiates action to correct a hazardous situation and notify supervisors of potential dangers.
• Logs security incidents and accidents in accordance with hotel requirements.

Desired candidate profile

Skills And Requirements

• Experience: extensive experience on kitchen field in hotel industries. Must have International kitchen experience.
• Education: Post graduate or Hotel Management school/apprenticeship.
• General Skills: Extensive knowledge of Sushi. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, training techniques, proper communication and organizational skills.
• Technical skills: knows and understands the job description of all positions in his department, knows and understands policies relating to his department, checks and improves all service standards established by the company, supervises staff activities to maximize revenue and minimize costs, provides assistance to the staff when required during peak periods, conserves energy and water at all times, responsible for proper receiving procedures, responsible for proper storage of processed food products and raw materials.
• Physical requirements: must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.