Banquet Chinese Chef

Job Description:

• Ensure a professional running of the Chinese banquet kitchen and ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for the daily requisitioning of food items.
• Aware of profitability and cost-conscious.
• Familiar with local requirements and sanitation requirements.
• Provides leadership, training and supervision on all production in the kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Communicate food trends and market needs to the ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all ambassadors.
• Foster positive thinking and motivation within Banquet kitchen by giving active assistance and advice on more effective ways of running the kitchens.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operations, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Sous Chef, making use of the kitchen log book.
• Assist the Sous Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.