Executive Chef

The Executive Chef is responsible for the overall culinary output of the hotel including outside catering, retail and other potential revenue generating areas.

He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his/her subordinates.

Plan in conjunction with the Executive Sous Chef, Pastry Chef and Venue Managers activities, promotions and menu implementations according to the annual marketing plans

Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

Be responsible and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils

Conduct fortnightly inspections of kitchens and restaurants with minuted follow-ups

Plan co-ordinate and supervise all menu implementations in a timely manner

Assist in the preparation and control daily and weekly market lists

Create and develop new dishes and recipes by keeping up with the latest market trends

Constantly strive to improve kitchen operation procedures

Be fully responsible for the labour budget of the kitchen department

Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business

Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis

Be responsible for recruitment, training and discipline of all kitchen staff

Be responsible for and accountable for the departmental operating budget

Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards

To report any defects in the building, plant or equipment according to the Hotel procedures.

To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.

Educational level:

• Globally-recognized culinary qualification

• Degree holder in Hotel and Catering Management an advantage

Work experience:

• 10 years experience in relevant position

• 6 years of supervisory experience

• Experience in running kitchens and running culinary teams

• Experience of running restaurants and kitchens to budget targets

Job knowledge:

• Technical knowledge and job skills training including effective use of the provided materials

• Reading, writing and oral proficiency in the English language is desirable

• Menu planning and recipes knowledge

• Excellent Food and Beverage knowledge

• Cost control awareness and ability to keep to budgets

• Good kitchen organisation experience

• Local and international food and beverage awareness

Personal qualities:

• Creative

• Excellent communication skills

• Able to cope with pressure

• Outgoing and friendly

• Disciplined

• Mature

• Excellent organiser

• Flexible

• Motivated

• Dedicated

• Good team leader