行政總廚 (西餐)

Executive Chef (Western Cuisine Restaurant)

Reporting directly to the Director of Food & Beverage, this incumbent will be focusing on offering excellent food and dining experience to the customers in accordance to the brand guidance and standards for a purpose to sustain the food production quality and hygiene standard in the kitchen. At the same time, he/she will also be focus on managing and coaching all kitchen staff so that their performance are up to company standards, and eventually deliver an excellent food and dining joinery to the customers apart from achieving the business objectives in relation to sales and operations performances.

Role and Responsibilities 工作職責: 

·    1)  Set up the kitchen with the team including menus, workflow and SOP, job assignments, food quality standards and hygiene maintenance.

·           建立廚房團隊，制定菜單、工作流程、標準操作步驟及工作分配，以達至食品標準及衛生指標  

·     2)  Lead the team to ensure the efficiency and smoothness of the kitchen operations in aligning with the business objectives and the SOP.

·             帶領廚房團隊按公司營運目標及標準操作步驟、有效率順暢地運作

·     3)  Research and create any new products and dishes in order to keep abreast with any changes in the market.

·            進行市場調查及開發新食品及菜式，以配合市場的需求及轉變

·     4)   Monitor and uplift the food quality in accordance with the brand guidance.

·             根據品牌指引監察和提高食物質素

·    5)  Monitor and supervisor the food hygiene and safety to reach a compliance of the statutory requirement as well as internal control and compliance.

·            監察和指導同事確保食物衛生及安全標準以符合政府及公司內部規定

·     6)  Conduct regular performance evaluation; groom and coach all kitchen staff to be the ambassadors of the restaurant so as to provide learning opportunities for their individual growth.

·         定期與團隊進行工作表現評估; 指導和培訓廚房同事，令他們得到自我發展機會，能獨當一面為餐廳服務

·    7)  Work closely with senior management on menu & product design, promotion & marketing, regular reporting on restaurant operations, profit & loss, etc. 

·            與公司管理層就菜單和食品設計、推廣和營銷等事宜作緊密溝通及合作，並就餐廳營運、利潤和成本作定期匯報

·     8)   Collaborate with marketing teams to execute all the marketing and PR activities in order to maintain the restaurant in a leading position in the market.

·              與市場營業部合作推行市場營銷和公關活動，致令餐廳在市場上維持領先地位

·     9)  Fully manage the cost and inventory control and work closely with purchasing team to review the system and workflow.

·               全面管理成本和貨存，和採購部門緊密合作以定期檢視採購系統和工作流程

·     10)  Work with human resources team to plan and monitor people agenda in order to sustain a pool of talents within the restaurant.

·               與人力資源部合作計劃及管理人事安排，以確保餐廳內的人才得到相關支持及協助 

·      11)   Support and lead multi-assignments in align with business plan and development.