This job ad has been posted over 90 days ago...
Executive Chef (EXP)
at
WICOS(agency)
in Beijing
Executive Chef (EXP)
Salary: negotiable
Location: Beijing, China
The incumbent in the position is responsible for planning, organizing and directing the food production of the food and beverages outlets and banquet operations in order to meet the business requirements with efficiency and effectiveness whilst ensuring the highest standards of service in accordance with the operating procedures and Kaminski Standards.
Helps to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.
• Develops attractive menus, creates standard recipe cards with pictorials according to hotel’s policy.
• Inspects storerooms, refrigerators and freezers daily to ensure no wastage.
• Controls costs by minimizing spoilage, utilizing food surpluses and portion controls.
• Is responsible for the quality and quantity of food received from the markets and stores.
• Is always looking for cost saving and environmental ideas.
• Operates all outlets at an acceptable food and staff cost.
• Maximizes employee productivity, in order to minimize payroll costs.
• Monitors all kitchen operating costs, take corrective action, to reduce expenses.
• Makes twice monthly visits to markets, for product and price research.
Minimum 3 years experience in same position
China / Asia experience is benefitial
Being very motivated, positive and self driven with polite outgoing personality for guest contact in restaurant
Strong leadership, people and training skills and abilities (to lead a team of 12 chefs)
Attention to detail with very good knowledge of modern and innovative western food trends
Good knowledge in kitchen administration: food cost and recipes, menu writing
Advanced awareness and knowledge of international hygiene rules, HACCP etc...
Must be English speaking, with German speaking is a plus
Salary: negotiable
Location: Beijing, China
The incumbent in the position is responsible for planning, organizing and directing the food production of the food and beverages outlets and banquet operations in order to meet the business requirements with efficiency and effectiveness whilst ensuring the highest standards of service in accordance with the operating procedures and Kaminski Standards.
Helps to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.
• Develops attractive menus, creates standard recipe cards with pictorials according to hotel’s policy.
• Inspects storerooms, refrigerators and freezers daily to ensure no wastage.
• Controls costs by minimizing spoilage, utilizing food surpluses and portion controls.
• Is responsible for the quality and quantity of food received from the markets and stores.
• Is always looking for cost saving and environmental ideas.
• Operates all outlets at an acceptable food and staff cost.
• Maximizes employee productivity, in order to minimize payroll costs.
• Monitors all kitchen operating costs, take corrective action, to reduce expenses.
• Makes twice monthly visits to markets, for product and price research.
Minimum 3 years experience in same position
China / Asia experience is benefitial
Being very motivated, positive and self driven with polite outgoing personality for guest contact in restaurant
Strong leadership, people and training skills and abilities (to lead a team of 12 chefs)
Attention to detail with very good knowledge of modern and innovative western food trends
Good knowledge in kitchen administration: food cost and recipes, menu writing
Advanced awareness and knowledge of international hygiene rules, HACCP etc...
Must be English speaking, with German speaking is a plus
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Published at 09-Feb-2017
Viewed: 5339 times
Viewed: 5339 times