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Executive Chef - Pudong Shangri-la Shanghai, Shanghai

发表 2025-01-22
过期 2025-02-22
ID #2563886028
Free
Executive Chef - Pudong Shangri-la Shanghai, Shanghai
China, 上海, 上海,
发表 January 22, 2025

描述

Headquartered in Hong Kong, we have over 100 hotels and resorts under four brands nested in key cities and beautiful beachfront locations globally.

We are expanding rapidly with a strong development pipeline throughout Asia, the Middle East, Europe and Africa.

Regarded as one of the world's finest hotel ownership and management companies, Shangri-La is dedicated to delight guests around the world with legendary service, finely tuned from over 45 years of hospitality from the heart.

We have an affinity with Asian travelers and we offer them a gateway to the rest of the world, positioning us a leading brand in luxury hospitality.

As an enviable employer with industry leading levels of colleague engagement, our people are our priority.

Our success is only made possible through the efforts and abilities of over 42,000 colleagues worldwide.

In accordance with this belief, the focused investment we make in the learning and development of our colleagues is unparalleled in the global hospitality industry.

From welcoming new colleagues, to best in class leadership development, you can be sure that potential is identified and nurtured throughout your career.

SECTION TWO KEY AREAS Job Summary: Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times.

SECTION THREE RESPONSIBILITIES Responsibilities Activities Quality Standards Hygiene and Food Safety Standards Cost Control To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.

Ensures the quality and cleanliness of all food displays to the minimum standards of the Company.

Ensures maximum creativity in all food displays.

Responsible for ensuring smooth and effective communication among the staff.

Ensures that staffs are fully aware and complies with the SFSMS guidelines set by SLIM.

Liaises and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule.

Conducts regular tour of the front and back of the house to check that all equipments are in working order and standards are adhered to.

Monitor Grooming and Appearance Standards of Employees.

Maintains proper and adequate controls over purchase orders and requisitions.

Monitors on monthly food inventory turnover and slow moving items.

Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotels specification.

Reviews food cost analysis on a daily basis to maintain in line with budget and forecast.

SECTION THREE RESPONSIBILITIES Responsibilities Activities Administration Analyses top 20 highest consumable purchased items on a monthly basis.

Conduct monthly market survey.

To monitor and fully implement the portion control established with the recipe cards and butcher test.

To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.

To practice FIFO system at all times.

Reviews and analyses monthly profit and loss statement with Financial Controller and GM / Hotel Manager / Resident Manager.

Recommends / institutes measures for control for any deviation of plus or minus 5%.

Monthly Meetings.

Conducts monthly Chefs meeting to discuss the following: Information update on functions (Events).

Maintenance updates (Engineering).

Highlights achievements, identified problems and challenges.

Cost control updates.

Guest critique feedback.

Hygiene and Sanitation issues.

Weekly Meetings.

Attends Executive Committee meetings Daily Meetings / Briefing.

Conducts daily briefing which will include: Important hotel / divisional / section information.

Emphasizes current priorities, new problem, services and products.

Daily guest feedback.

Coordinates details on upcoming banquet events and food production.

Preparation of F&B Culinary CAPEX.

SECTION THREE RESPONSIBILITIES Responsibilities Activities Marketing and Planning Leadership Communications Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity.

Attends regular meeting with F&B Director / Manager to discuss.

Future business strategy and review ongoing action plan progress.

Annual promotions and menu plans.

Plans new menu rotations to constantly provide quality choice of food in all outlets.

Prepare annual food cost budget with Cost Controller.

Leads by example, adopting a positive attitude to keep the team spirit at its highest level.

Consistently monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality.

Communicates with outlet managers / Events Management Team to obtain feedback.

While on rounds, provides feedback and information to all staff on current events.

To conduct monthly dialogue with employees and arrange monthly get together.

Communicates daily with Purchasing Manager and Food Cost Controller.

Notes any shortcomings on hardware and software.

To ensure confidentiality of all matters of such matters.

Arranges regular training sessions for Sales / Events Management staff on new menu items.

SECTION THREE RESPONSIBILITIES Responsibilities Activities Staffing Performance Appraisal Overtime Control Sets up and maintains candidates database by departments with specification on Trace, Pending and rejected etc.

Controls Staffing Level.

Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards.

Staff Development, Single out potential staff for development and prepare succession plan.

Controls overtime submitted by respective outlet chefs.

Ensures progressive training for on the job skills and technical job knowledge.

Ensures compliance with minimum training levels (as required by policy) is met.

Conducts regular weekly training session.

Conducts performance appraisals of essential culinary management staff.

Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance.

Conducts yearly appraisals of direct reports.

To provide honest and fair feedback to GM / Hotel Manager / Resident Manager.

Level 2 and below employee must clock-in and clock-out every day when reporting on duty/off duty and register on departmental for all the shifts with Department Head's confirmation; in the event of split shift, employee must clock-in and out for 4 times in the day.

The overtime on regular working day or off day must be pre-approved by both Division Head and Resident Manager/Hotel Manager on.

In case of overtime being requested due to a last minute pick up in business or a staff being absent the form to be routed for approval by Division Head and Resident Manager/Hotel Manager as soon as possible and no longer than 24 hours.

Overtime will not be compensated by any means without approval by Division Head and Resident Manager/Hotel Manager prior to the overtime work.

Division/Department Heads are responsible for controlling and administrating the attendance and overtime effectively, ensuring the working productivity in the department and sufficient rest for employee.

All the overtime accumulated must be cleared by day(s)-off-in-lieu within 60 days, any extension must be approved by General Manager.

Any Division/Department Heads are not strictly following this policy will face disciplinary action including dismissal.

Only Level 4 & 5 colleagues are eligible for overtime in lieu or paid.

Level 3 & above managers only entitled for day off in lieu if working on regular day off.

SECTION FOUR JOB SPECIFICATION CHARACTERISTICS REQUIRED ESSENTIAL DESIRABLE PHYSICAL Age, Gender, Health, Presentation, Speech, Height/Build - Physically fit LANGUAGES - Oral and written fluency in English - Other languages - Basic understanding of local language QUALIFICATIONS / TRAINING - Apprenticeship or college level - Additional improvement programs in F&B WORK EXPERIENCE - Minimum 8years experience in an international class hotel - Minimum of 1 year experience in similar capacity DISPOSITION - Outgoing and people oriented - Motivator and self-starter - Team builder Displays initiative - Commitment to professional values - Sense of humor - Customer oriented OTHERS - Willing to work long hours - Flexible and adaptable to different working locations - Computer knowledgeable - Finance knowledgeable

职位详情

工作类型: 全职
合同类型: 永恒的
薪酬类型: 每月
职业: Executive chef - pudong shangri-la shanghai

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