- Delivering experiences and touchpoints for a unique customer journey
- Delivering unique products and services in order to set the outlets apart from the market
- Managing a team of people whose priority is excellence and engagement
- Assist in developing menus that are appropriate for the outlet operation, the market and the desired business goals.
- In the absence of the Chef de Cuisine, conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
- In the absence of the Chef de Cuisine, attend Food and Beverage meetings as scheduled.
- Help maintain and utilise other employee communications channels, notice boards, log books, handover reports, etc.
- Be responsible for tasks outside of the kitchen such as scheduling, depending on the establishment, may have a hand in apprenticeship development schemes as well.
- Ensure that all guests contact culinary employees in the outlet deliver the brand promise and provide exceptional guest service at all times.
- Handle all guest complaints and inquiries in a courteous and efficient manner, following them through to make sure problems are resolved satisfactorily.
- Help maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the restaurant as well as the expectations of the guests.
- Assist in proactively managing costs.
- Assist in the inventory management and ongoing maintenance of the Club's operating equipment and other assets, including establishing par stocks.
- Assist with the input and oversight of product specifications, recipes and other data as required.
- Work in and oversee the assigned station / section and the relevant employees to ensure that food products are prepared according to the standard required.
- Maintain the assigned station / section in a clean and orderly manner at all times.
- Follow standard recipes and minimize waste to help ensure that the food cost is in line with budget.
- Train the employees as necessary in the preparation and presentation of the food items.
- Suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
- Ensure that all the Club's minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Work in a supportive and flexible manner with other employees, in a spirit of "We work through teams".
- Treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
- Assist in the recruitment and selection of outlet culinary employees. Follow the Club's guidelines when recruiting and use a competency-based approach to selecting employees.
- Oversee the punctuality and appearance of outlet culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the Club's grooming standards.
- Maximize the effectiveness of culinary employees by developing each of their skills and abilities through the appropriate training and/or coaching.
- Conduct annual performance development discussions with employees.
- Assist in the preparation and posting of weekly work schedules for culinary employees, making sure that they reflect business needs and other key performance indicators.
- Encourage employees to be creative and innovative and to challenge ineffective practices; recognise them for their contribution to the success of the operation.
- Ensure that all employees have a complete understanding of and adherence to employee rules and regulations.
- Ensure that employees follow the Club's policies and rules and statutory regulations relating to fire safety and hazards, and security.
- Maintain strong, professional relationships with the relevant representatives from competitor hotels/restaurants and other organisations.
- Respond to changes in the Food and Beverage function as dictated by this industry and the Club.
- Understand Employee Handbook and adhere to the Club's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
- Attend training sessions and meetings as and when required.
- Perform any other related duties as and when assigned by supervisor.
- Maintaining sustainable improvements in resource efficiency without compromising product and service quality
- Proactively sourcing new recruits in the market
- A minimum of 8 years' relevant experience gained in prestigious hotels or restaurants with 3 years in a similar position
- Good knowledge of the latest market trends and contemporary food presentation
- Solid hygiene knowledge in HACCP
- Excellent people management skills
- Good communication skills in English and Chinese
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Junior Sous Chef - Hong Kong, 香港 - The Hong Kong Jockey Club
描述
The Department
Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.
The job holder is responsible for supervising the culinary production on 8/F - Entertainment Floor (Palate, Chef's Table, Bar and private dining rooms) of the HTV.
The job holder is accountable for providing food of the highest quality standards to Members and guests. The job holder is also responsible for the operational readiness of the culinary venues for the New Clubhouse opening.
The job holder is accountable for:
The Job
You will:
About You
You should have:
Terms of Employment
The level of appointment will be commensurate with qualifications and experience.
