Last Updated: 2021/02/11
Company: F&B Industry: Hotel Resorts
Executing and implementing plans to drive the outlet(s) to achieve annual business plan and KPIs.
Work positively with front line services, Finance, Hygiene & Safety, supply chain, and others related departments to maintain a well-communicated and smooth day-to-day operation.
Improve culinary experience on monthly basis and special events in order to stimulate sales and profit while controlling operating expenses.
Ensure all food related items including menu offering are of the highest standard and in accordance to company’s expectations.
Ensure the staffs are well trained of kitchen operation, HACCP, work environment and hotel standards with compliance to the Company’s Visions and values.
Train and Develop each sous chef to the level that they are able to operate independently and creatively within their own profit center.
Controls respective kitchen operational costs including labor, stock and food costs to ensure financial objectives are met.
Apply directional and strategic plans with Sous Chef in order to implement business plan for respective outlet, to achieve annual budget and KPOs.
Provide accurate information for financial reports and effective cost monitor to finance department.
Ability to budget forth coming events, planning proportional budgets for equipment, labor and food cost.
Minimum 8 years of combined experience in 5-star hotels/resorts F&B department, and/or in free-standing restaurants, of which 5 years in a management level. Pre-opening / opening experience in hotel/resort and restaurant will be an advantage
Experience in managing operational expenses and food recipes effectively.
Relevant Qualification in hospitality / kitchen management
Relevant Qualification in Food Hygiene and safety (preferred HACCP / ISO22000)
Excellent skill in menu creation and writing.
Japanese with good command of English or Chinese.