Cutting Edge Recruitment

French Cuisine Executive Chef

  • Full Time
  • Hong Kong
  • Salary: 60000

Website Cutting Edge Recruitment

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French Cuisine Executive Chef

 Job Summary:

  • French Cuisine Executive Chef, you will oversee, direct and coordinate the planning, organization, training, and recruitment for all culinary aspects of this exciting new project
  • You will display first-class leadership at all times
  • To ensure that standards in service, guest experience, talent management, food quality, Hygiene, and financial control are consistently achieved to the highest possible levels.
  • The concept will be based on French cuisine, classic flavors, quality ingredients, which can cater to all palates and service times
  • The French Cuisine Executive Chef will be the lead on ensuring a quality offering for all guests.
  • Creation and consistent maintenance of venue culinary activities, ensuring consistency in presentation, portioning, taste and seasoning
  • Working in close partnership with suppliers to ensure quality, authenticity, and consistency of ingredients
  • Design of mise en place to support consistently high
  • Quality service across all service times
  • Overall responsibility for all culinary recruitment, planning sections, ensuring alignment across the venue and best possible service in terms of operations, quality and efficiency
  • Managing monthly culinary team budgets within targets, currently 28-30%
  • Consistency in a “people first” approach to your role, managing any staffing issues and evaluating employee performance in a timely matter
  • Maintaining team satisfaction and ensuring minimal staff turnover
  • Completing kitchen and cleaning rosters
  • Management of monthly Back of House of payroll submission
  • Commitment to the continuous development of all team members championing team knowledge across the board on food
  • Monitoring and managing training requirements across the entire venue
  • Ensuring all team briefings are carried out consistently, uplifting and empowering the team
  • Creation and consistent maintenance of venue culinary activities, ensuring
    consistency in presentation, portioning, taste and seasoning
  • Working in close partnership with suppliers
  • Ensure quality, authenticity, and consistency of ingredients
  • Design of mise en place to support consistently high-quality service across all service times

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