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Executive Sous Chef
Mercure HotelsKuala Lumpur, Kuala Lumpur, Malaysia30+ hari lalu
Penerangan pekerjaanAnalyze monthly P&L and month-end reports, identify deviation from business plan goals. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operations Work with Kitchen team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing. Supervise Kitchen team to run Kitchen department at high quality level whilst maintaining acceptable food cost. Oversee the planning and implementation of effective food promotions. Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through. Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department. Monitor food standards in each Outlet and Banquet. Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner. Identify market needs and trends in terms of food menus for both hotel guests and the local market. Monitor and analyse menus and products of competitive restaurants and other hotels\' Banquet. Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them. Meet and interact with representatives of the local community and potential guests as required. Team Management Interview, select and recruit Kitchen team members. Identify and develop team members with potential. Conduct performance review with the team. Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business. Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service. Prepare payroll and attendance reports. Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication. Other Responsibilities Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP). Be well versed in hotel fire & life safety / emergency procedures. Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all time. Perform other reasonable duties assigned by the Management of the Hotel. Qualifications Additional certification(s) in Food & Beverage will be an advantage. Minimum 5 years of experience in managing food production & culinary operations in a hotel / restaurant. Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage. Good working knowledge of MS Excel, Word, & PowerPoint. High degree of professionalism with sound human resources management and business acumen capabilities.
Overview
Mercure Kuala Lumpur Trion, tallest hotel building in South East Asia, is strategically located at , an exciting mixed development with an urbanite attitude that radiates life, energy and endless opportunities. Featuring 228 rooms and suites on level 38 and upwards, with views of Kuala Lumpur’s skyline.
Job title
Executive Sous Chef
Primary Responsibilities
- Business Performance
Set periodical budget & forecast.
Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services / features.
Diploma from a reputable Hospitality Management / Culinary school preferred.
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Executive Sous Chef • Kuala Lumpur, Kuala Lumpur, Malaysia
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