Additional Information
REQ14423 Chef de Cuisine, Chinese Production (Open)
POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (PHP) Corporation, the Chef De Cuisine, Chinese Production is responsible, but not limited to managing and leading his designated culinary team in producing the finest culinary experiences, and control all aspects of his/her assigned kitchen. He/She is also responsible for delivering the Melco Resorts Leisure (PHP) Corporation Food and Beverage vision, standards, and objectives by leading and managing teams to produce a consistently high standard of cuisine, within financial and business metrics provided by Senior Management. The Chef De Cuisine, Chinese Production is accountable for all duties pertaining to quality, service, finance, operations, and human resource aspects of the department and maintains clear communications with the Executive Chef. He/She supports the Executive Chef and Director, Food and Beverage Operations in taking full operational ownership of the kitchen, drives all operational aspects related to the success of the business.
PRIMARY RESPONSIBILITIES:
1. Assists the Executive Chef with his responsibilities for the day to day running of Chinese Production kitchen
2. Influences the skills, knowledge, attitude, communications, and team spirit of his team
3. Remains responsible for the quality of all Food produced and distributed corresponding outlets across the boards
4. Remains responsible for the food cost of his kitchen, operating supplies, energy costs and utensils.
5. Finds ways to further improve the food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
6. Maintains clear communications with the Executive Chef including all relative internal communications and relays all guest comments both positive and negative. Passes on all necessary communications to the culinary team.
7. Manages the kitchen team to produce consistently high-quality food production and presentation in all outlets and facilities of the hotel
8. Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, sharing knowledge, and upholding all culinary & hotel standards.
9. Monitors assigned kitchen-related costs and recommends changes when appropriate.
10. Maintains all kitchen operational labor and food costs to ensure financial objectives are met.
11. Enhances service to regular guests/customers by adapting to their personal taste and providing anticipatory service.
12. Trains and develops the team as a primary objective, openly shares knowledge and promotes career growth and opportunity.
13. Establishes and maintains effective workplace relationships.
14. Communicates effectively by collecting information from appropriate sources and considers audience when delivering information.
15. Demonstrates integrity, respect, and empathy in all communication
16. Adjusts interpersonal style to each individual and environment.
17. Networks to build relationships for organizational benefit.
18. Identifies, analyzes, and solves problems through solutions and results-focused management
19. Provides guidance and supports to team and colleagues
20. Manages poor performance, conflict, and difficult situations to achieve results acceptable to participants, the organization and legislation.
21. Maximizes employee productivity and achieves optimum staffing levels to minimize payroll.
22. Maintains training record
23. Shares all relevant information with staff and maintains confidentiality when required.
24. Ensures that Melco Resort Leisure (PHP) Corporation policies and procedures are strictly adheres to by all kitchen employees.
25. Works with PR team to support and maximizes appropriate PR exposure.
26. Ensures the kitchen exhibits the flair, creativity and constantly strives for 'best in class' quality standards.
27. Attends meetings as required and needed.
28. Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management.
29. Monitors cleanliness and hygiene of all areas of responsibility with the stewarding department and leads HACCP program together with Hygiene Officer.
30. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
31. Reports accidents, injuries, and unsafe work conditions to Senior Management.
32. Performs other reasonable job duties as assigned by superiors from time to time.
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