MoJob Daily

Position Summary - Strong Chinese culinary skills, ensure all dishes meet hotel’s quality and mastering different roles in Chinese kitchen- Strong innovation skills to contribute new Chinese dish ideas, transforming outcomes into large-scale central kitchen production SOP, and establishing raw material specifications and final food products standard- Large- scale Food production technology knowledge-Familiarity with production scheduling, production planning, effective supply chain collaboration- Assists AVP in managing multiple kitchen operations, manpower allocation and staff training to establish an efficient team- Ensure consistent food quality, hygiene and workplace safety established standards are achieved- Plan and lead financial performance of kitchen operations towards optimum efficiency                   Primary Responsibility - Assist AVP with leading overall management of kitchen operations with clear defined goals- Lead and coach the Culinary team to ensure food quality, temperature, hygiene and work safety established standards are achieved and control food cost- Responsible for ensuring maintenance and completion of correct HACCP documentations and assisting with HACCP audits - Manages labor, wastage costs, cost of good, reviews sales history and trend- Responsible for marketing strategies including market research, menu planning and recipe development- Manage kitchen meeting and pre event briefing- Supervise and ensure proper inventory management practice- Co-owner of the financial performance of operations, along with the Executive Chef - Participate in research and development of kitchen operations and/or machinery - Good knowledge of the Item Master Codes and Product specifications; to Implement and revise recipes in the system database if and when required- Maintain recipes with corresponding codes prior to going to Cost Control- Take part in seasonal menu planning and preparation, new Production Portfolio, banquet book, design - Provide quality service and maintain good relationship with restaurant  chef de cuisine- Active in menu food tastings with clients and to be the bridge to operational teams-Responsible for recruitment in selecting the most qualified/suitable candidates- Support DSAL Training in form of mentor and coach to junior culinary TM's- Lead with Asian Heart and inspire people to be part of the Team - Perform other duties if and when required Requirements Education:- Diploma in Culinary- Bachelor Degree in Hospitality Management is an added advantageExperience:- More than 20 years at a 5-star hotel or reputable restaurant- 3 years of management experience as an Executive Sous chef Knowledge & Skills:- Strong knowledge of Chinese culinary, along with experience in large- scale production, banquet operations, chinese factory production processes. blast chillers, automatic cookers, vacuum packaging machines.- Developed food safety management system (i.e. HACCP) to ensure consistent product quality and compliance in every production batch- Knowledge of large-scale hotel catering operations, including overseeing Chinese culinary production, and equipment management- Knowledge in overseeing production cost accounting, implementing effective measures to minimize ingredient loss, optimize raw material utilization, and manage labor expenses, improve operational efficiency and enhanced output- Alert with F&B related trends- Strong leadership and management skills- Staff training experience is compulsory- Basic computer skills - Familiarity with the SKU calculation model of multiple kitchen - Confidential and professional approach to dealing with difficult situation. - Possess the of adding food additivesOthers:- Background in central production kitchens/food manufacuring plants or Good Manufacturing Practices (GMP) food industry operations preferrable- Proficiency in both written and spoken Cantonese or Mandarin (English is an advantage)- Strong team player with collaborative mindset