• The Executive Chef is responsible for the operations of all the kitchens and the delivery of the highest standard of food quality as per Galaxy StarWorld standards and procedures.
• Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by him.
• Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen associates. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising.
• He assists the Food and Beverage Director in the day-to-day FandB operations and represents him, as and when required, with all its responsibilities.
Primary Responsibility
• Provide full secretarial and administrative support activities for the Director of Food and Beverage, including the handling, preparation and writing of correspondence.
• Establish and maintain various filing/records/database.
• Trace pending issues and follow up as appropriate with other departments not limiting to FandB.
• Screen telephone calls and organize appointments and meetings.
• Assist in the management of Food and Beverage function.
• Compile data and produce regular scheduled reports from FandB operations.
• Liaise with outlet managers, team leaders and staff members in relation to necessary follow up on queries, deadlines, requests and special functions instigated by the Director of Food and Beverage.
• Act with a degree of independence as liaison with both internal and external clients. Handle clients’ requests and complaints as appropriate in order to maximize customer satisfactions.
Requirements
• Must have a good knowledge and understanding of Western and basic Asian cuisines. • Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. • Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation. • Must be a good trainer. • Good command of English and a good communicator. • Minimum requirements - High school graduate. • Preferred - Completed technical education in hospitality or culinary school. • At least has 5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimum of 3 yrs as Executive chef. • Warm, welcoming and pleasant personality. • Demonstrate team spirit and cooperation. • Act with professionalism and integrity. • Fluency in English and Cantonese, both written and spoken. • Knowledge of Mandarin preferred but not essential. • Must be able to sit at a desk continuous for an extended amount of time. Length of time of these tasks may vary from day to day and task to task.
