Job Position Summary· Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.· Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented· Budgeting and Cost Control· Assist in the preparation of the department budget.· Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.· Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities• Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.• Ensure the proper requisitioning and controlling of supplies.• Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.• Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.• Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.• Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.• Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.• Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.• Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.• Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.• Meet and interact with representatives of the local community and potential guests as required.• Monitor food standards in each Outlet and Banquets.• Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.• Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.• Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.• Provide management with creative ideas to project and enhance the Image of Shangha Resort.• Maximise employee productivity to minimise payroll costs.• Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.• Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.• Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.• Plan and organise all training activities within the department.• Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.• Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.• Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.• Ensure that his employees provide a friendly, courteous and efficient service at all times• Identify market needs and trends in terms of food for both hotel guests and the local market.• Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.• Plan and implement effective food promotions.• Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.• In the absence of the Executive Chef or at any further instructions, the following duties are also carried out and properly performed:• Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.• Ensure measurable quality objectives are established and actively participate in the review of these objectives• Ensure the availability of resources• Ensure customer requirements are determined and met• Actively promote an awareness of customer requirements throughout the organization• Ensure that responsibilities and authorities are defined and communicated within the organization• Ensure appropriate communication processes are established• Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs• Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. • Maintain appropriate records of education, training, skills and experience.• Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization• Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization• The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements• Strong communication skills, verbal, listen and writing• Innovative, pro-active and reliable• Ability to work well under pressure and in a multi-cultural environment• Cost awareness• intermediate Food and Hygiene training certification• Managerial & Computer Skills• High Communication Skills and fluent in English. Additional Language is a plus• Knowledge of Product Specification• Creative in terms of quality/presentation of food• Leadership and Team builder• Versatile & Resourceful• Ability to work well under pressure and in a multi-cultural environment• Cost awareness• intermediate Food and Hygiene training certification• Managerial & Computer Skills• High Communication Skills and fluent in English. Additional Language is a plus• Knowledge of Product Specification• Creative in terms of quality/presentation of food• Leadership and Team builder• Versatile & Resourceful• Culinary diploma or equivalent • English plus one other language
