EXECUTIVE CHEF, CHINESE
POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Executive Chef, Chinese is responsible (but not limited to) for leading and managing the functions of the culinary team for Chinese Kitchens including quality, service, finance, operations and human resource aspects of the division. He/She is also responsible for delivering on the Melco Resorts Leisure (Philippines) Corporation Food and Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of Chinese cuisine, within financial and business metrics provided by Senior Management. The Executive Chef, Chinese takes full operational ownership of the Chinese kitchen and, together with the F&B Service Managers, drive all operational aspects related to the success of the business in each area that this cuisine is required.
PRIMARY RESPONSIBILITIES:
1. Enhances service to regular guests/customers by adapting to personal taste and provides anticipatory service
2. Ensures the product consistency is maintained in regards to appearance and taste
3. Ensures the Director, Food & Beverage Operations is well informed of daily operations
4. Trains and develops the team, as a primary objective, openly shares knowledge
5. Establishes and maintains effective workplace relationships
6. Communicates effectively by collecting information from appropriate sources and considers audience when delivering information
7. Demonstrates integrity, respects and empathizes in all communications
8. Adjusts interpersonal style to individual and environment
9. Networks to build relationships for organisation’s benefit
10. Identifies, analyses and solves problems; via solutions and results-focused management
11. Provides guidance and supports to team and colleagues
12. Manages constructively poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation
13. Maximizes employee productivity and achieves optimum staffing levels to minimise payroll
14. Maintains records of all training
15. Shares all relevant information with staff, maintains confidentiality where required
16. Assists Restaurant Managers in maintaining a high quality operation in service and cleanliness
17. Assesses continuously new products on the market
18. Manages all aspects of the Chinese Kitchen, including:
18.1. Maintains food cost within parameters provided by the Company
18.2. Checks food cost on a daily basis and ensures continual awareness of monthly food cost
18.3. Monitors and controls labor cost to maximize employee productivity and minimizes payroll whilst maintaining quality standards
19. Ensures that Melco Resorts Leisure (Philippines) Corporation policies and procedures are strictly adhered to by all kitchen employees
20. Drives the business together with the Restaurant Manager and Key Business Partners in order to increase revenue
21. Meets daily with Restaurant Manager and Key Business Partners to discuss, among others, day to day operational issues and future operational strategies
22. Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
23. Ensures that product consistency is attained in regards to food appearance/presentation and taste
24. Attends meetings, as required and needed
25. Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management
26. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
27. Adheres to all Company policies and procedures
28. Reports accidents, injuries and unsafe work conditions to superior(s)
29. Performs other reasonable job duties as assigned by superior(s) from time to time