Accepts flexible working hours according to the business demand
Attends meetings and trainings required by the Oriental chef de Cuisine
Assigns in details, specific duties to Unit Chef or subordinates and instructs them in their work
Carries out full stock taking together with the Sous Chef at the end of each month in collaboration with the Cost Control Department
Insists on personal cleanliness and proper discipline of all employees under his direct supervision
To be responsible for the quality of all food prepared in Oriental Kitchen. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to
Acknowledges and screens daily work schedule
Conducts daily briefing with his kitchen staff
Acts on issues and concerns in his field of jurisdiction immediately
Communicates effectively with guests, subordinates, immediate supervisors
Manages time effectively by meeting deadlines on time
Identifies and solves problems in a professional manner
Displays creativity in production items and flexibility in customer demands
Ensures that the image of the F&B operation will be improved at all given times
Maintains his work environment clean and proper at all times
Evaluates objectively the performance of his staff
Provides the most effective training to all staff in his department
Skills Requirements:
Minimum 2 years experience in the same role in luxury hotel or 5 year as Chef De Partie in a 5* hotel
Education background in Hotel Management School / Apprenticeship
Full knowledge of the entire kitchen operation
Must have full knowledge of sanitation requirements in food handling
High level of creativity and quality standards
Good leadership quality, training techniques, proper communication and organizational skills
