Chinese Banquet 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 Sous Chef / Director of Culinary 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. • Plan in conjunction with the Executive Sous Chef / Director of Culinary and outlet Managers activities, promotions, menu implementations according to the annual marketing plans. • 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 / Director of Culinary, making use of the kitchen log book. • Assist the Executive Sous Chef / Director of Culinary in compiling the annual marketing plans and budgets. • Ensure disciplinary and grievance procedures are properly adhered to and followed. • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department. • 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. Job Requirements: • Previous experience at a senior chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors • Has complete knowledge and understanding of all cookery methods. • Thorough understanding of all occupational health and safety issues. • Understands the needs and direction of the hotel. • Demonstrates flexibility and enthusiasm. • Interpersonal skills, communicator, team player and gives direction. • Has thorough knowledge of all food products, local and imported. • Presentable, well-groomed with good leadership qualities and motivation skills. • People-oriented • Able to work under pressure and independently.