Chef de Cuisine (Japanese) (Racecourse)

Job Summary

Major Tasks

• Contribute to satisfaction of Members' expectations of food quality and value for money in areas of responsibilities. This is achieved by supervising the preparation and production of food at the highest and consistent standards possible; planning and implementing menu cycles, buffet menus, special menus by taking consideration of the latest trends in food presentation, nutrition value and seasonality; reviewing Members' responses and demand of menu items in the creation of new dishes; and responding positively to change in the culinary department as dictated by the industry, company and Members.
• Assist Supervisory and contributing to the preparation and control of the annual budget by monitoring the effective utilization of available resources in capital expenditure, operating equipment, part-time and manpower resources, and prudent expenses control within culinary or related areas of responsibilities.
• Enforce that Club's policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. This is achieved by inspections of food and beverage qualities, service standards and kitchens during day-to-day operations, and enforcing safety and hygiene regulations to be observed by staff (including the HACCP system and the 5 S programme) in all Western kitchens and all the food and beverage outlets. This includes driving re-certification for HACCP
• Develop and contribute to an annual marketing plan by working closely with Supervisor and respective outlet teams to give inputs on ways to maximize revenues, team effectiveness and fully understanding Members' preferences and high expectations based on their feedback (including results of satisfaction surveys and mystery shoppers) in order to reflect those needs in the menus and creation.
• Contribute and assist on special future project(s) plan(s) / renovations by working closely with Supervisor and respective teams to give inputs on ways to maximize the projects or renovations.
• Ensure that the culinary staff are motivated, disciplined, pro-active and productive. This is achieved by planning resources of staff and equipment's; recommending and making recruitment decisions; allocating work fairly within all sections; implementing training activities for all culinary staff; managing staff fairly; provide cross-training; taking a personal interest in them; mentoring and coaching them; and projecting a positive and motivated attitude amongst staff members.
• Develop the culinary staff by participating in local or international chef competitions. This helps promote the brand in the hospitality industry and the HKJC.

Education

Qualifications

Experience