Restaurant Chef - Harbourside-(Hotel50365)

丽晶®酒店及度假村; Hong Kong; On-site; HKD 360,000 - 600,000; Full time

Job summary

Regent Hotels & Resorts invites a skilled kitchen professional to join Harbourside Kitchen in a senior culinary role. You will work closely with the Executive Chef to ensure all kitchen areas meet hotel standards and coordinate service with other departments.

You will prepare daily menus, monitor inventory and costs, uphold hygiene standards, and train chef teams while supporting all-day dining and seasonal menu rotations.

Responsibilities

• To assist the Executive Chef and Executive Sous Chef in the smooth running of Harbourside Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.
• Together with the Executive Chef to supervise and co-ordinate Harbourside Kitchen service with other Hotel departments.
• Together with the Executive Chef to deal with staff queries, solving any problems concerning Harbourside Kitchen.
• To prepare any food on a daily basis according to business requirements.
• Check inventory quality and control stock level to ensure rotation and avoid wastage.
• Keep balance between cost control and food quality.
• Maintain proper Hygiene & Safety implementation in accordance to hotel requirements, conduct scheduled and random check.
• All day’s dining experience and work with international buffet.
• Buys locally available fresh products wherever possible and has change menus which are Seasonal to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Provide on-the-job training to chef teams.
• Recycle food wastage manning.
• Coordinate with Marketing Communications Department on menu promotion, and other departments on special events.
• Assist Lobby Kitchen operation

Job description

Join us and be part of the rebirth of a legend

Regent Hotels & Resorts set the benchmark for luxury hotels when it was founded 40 years ago. The combined legacy of Regent Hotels & Resorts and the expertise and vision of IHG we are redefining what it means to be a luxury hotel with the rebirth of the Regent and what it stands for in today’s world of Luxury. With a clear expectation of what it means to deliver a phenomenal experience to luxury guests, Regent will regain its stature as a leading luxury Hotel brand as it exceeds the expectations of today’s luxury traveler.

• To assist the Executive Chef and Executive Sous Chef in the smooth running of Harbourside Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.
• Together with the Executive Chef to supervise and co-ordinate Harbourside Kitchen service with other Hotel departments.
• Together with the Executive Chef to deal with staff queries, solving any problems concerning Harbourside Kitchen.
• To prepare any food on a daily basis according to business requirements.
• Check inventory quality and control stock level to ensure rotation and avoid wastage.
• Keep balance between cost control and food quality.
• Maintain proper Hygiene & Safety implementation in accordance to hotel requirements, conduct scheduled and random check.
• All day’s dining experience and work with international buffet.
• Buys locally available fresh products wherever possible and has change menus which are Seasonal to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Provide on-the-job training to chef teams.
• Recycle food wastage manning.
• Coordinate with Marketing Communications Department on menu promotion, and other departments on special events.
• Assist Lobby Kitchen operation

Job Descriptions

Join us and be part of the rebirth of a legend

Regent Hotels & Resorts set the benchmark for luxury hotels when it was founded 40 years ago. The combined legacy of Regent Hotels & Resorts and the expertise and vision of IHG we are redefining what it means to be a luxury hotel with the rebirth of the Regent and what it stands for in today’s world of Luxury. With a clear expectation of what it means to deliver a phenomenal experience to luxury guests, Regent will regain its stature as a leading luxury Hotel brand as it exceeds the expectations of today’s luxury traveler.

• To assist the Executive Chef and Executive Sous Chef in the smooth running of Harbourside Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.
• Together with the Executive Chef to supervise and co-ordinate Harbourside Kitchen service with other Hotel departments.
• Together with the Executive Chef to deal with staff queries, solving any problems concerning Harbourside Kitchen.
• To prepare any food on a daily basis according to business requirements.
• Check inventory quality and control stock level to ensure rotation and avoid wastage.
• Keep balance between cost control and food quality.
• Maintain proper Hygiene & Safety implementation in accordance to hotel requirements, conduct scheduled and random check.
• All day’s dining experience and work with international buffet.
• Buys locally available fresh products wherever possible and has change menus which are Seasonal to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Provide on-the-job training to chef teams.
• Recycle food wastage manning.
• Coordinate with Marketing Communications Department on menu promotion, and other departments on special events.
• Assist Lobby Kitchen operation

Job Qualifications

同上

Job Type

Recruitment Type：Experienced

Work Type：Full-Time

部门：厨师