Chef de Cuisines, Culinary

Duties may include but not limited to:
• Have a complete understanding of and adhere to the company’s policy relating handbook.
• Assist in the management of the kitchen’s daily operations.
• Monitor consumption and maximize capacity of resources and equipment.
• Create weekly executive set lunch, monthly, promotional and seasonal menus in cooperation with the Executive Sous Chef.
• Monitor the quality of dishes produced in the kitchen.
• Ensure the kitchen and utensils are clean and hygienic.
• Continuously improve health and safety standards.
• Deliver high quality products to every guest.
• Maintain a hygienic, clean kitchen and equipment.
• Address guest’s requests and handle complaints promptly and to their satisfaction.
• Provide feedback to guest’s recommendations and share their ideas with staff and management.
• Coach, motivate, counsel and evaluate kitchen staff.
• Test and correct any deviations from service procedures swiftly through on the job training.
• Promote a work environment where employees feel valued, appreciated, involved, equal and safe.
• Suggest creative ideas to enhance the kitchen’s image and offering.
• Interact with department and company team members, management, and contractors professionally and positively.
• Liaise with the Chief Stewarding in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
• Attend department and inter-department meetings and share relevant information.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the company policies and procedures and comply with the Code of Conduct.
• Remain well-mannered and well-groomed as per department and company standards.
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
• Participate in the company recycling program and follow a strict discipline to reduce, re-use and recycle whenever possible.
• Perform other related duties as assigned.

• Must have 4-6 years F&B experience in a sizable and international hotel/casino.
• Minimum 3-4 years in the role of Sous Chef.
• Excellent product knowledge of Asian and International Cuisine; accurate knife skills; understanding of HACCP standards and guidelines.
• Ability to operate Microsoft Windows and Microsoft Office.
• Excellent leadership and supervisory abilities.
• Good communication and interpersonal skills.
• Team player who responds quickly to demands and thrives in a high-pressure work environment.
• Able to work on shifts and be flexible regarding work schedules according to business demand.
• Must be able to stand, walk, and move through all areas of the Food and Beverage department.
• Must be able to multi-task.
• High School Degree, College or University Degree in related field preferred, from an accredited institution, and/ or equivalent work experience.
• Ability to communicate in Mandarin or Cantonese to deal with guests and internal staff from Asian and International countries; knowledge of English, Japanese and Korean is an advantage.

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